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Fresh pasta

post #1 of 11
Thread Starter 
What kind of flour do you prefer to use when making fresh pasta
post #2 of 11
I use 00 grade flour.
post #3 of 11
Thread Starter 
Do you make ravioli pasta I use durum and I have a hard time getting them to not break
post #4 of 11

00 flour and semolina.


Edited by Ordo - 5/23/14 at 1:01pm
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #5 of 11

I use Red Mill brand semolina flour and a Atlas 150 hand roller.

post #6 of 11
Thread Starter 
Can you get the double 00 flour at any grocery store
post #7 of 11
I don't know about anywhere else in the world but it is readily available in most UK supermarkets and small shops!
post #8 of 11
Thread Starter 
Oh ok I'm mostly familiar with durum flour thats what I use at the restraunt I work at


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post #9 of 11
I like to use semolina for any pasta. When I make ravs I roll the sheets out pretty thick, we like a good ratio of dough to filling, not fans of the tissue thin pasta that tends to burst when cooked and then all the filling floats around in the pot rather than in my bowl. smile.gif
post #10 of 11

If your ravioli is breaking can you tell us first how thin you are rolling your dough and also what are you filling it with and how long is the filling sitting in the dough before you cook it? That makes a huge difference.

post #11 of 11

Generally, if you have air pockets in your pasta, they are more likely to burst open when cooking. 

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