Flours for Pasta

For details about different types of flour and their protein content see the chapter on Flour, Breads and Batters.

Semolina flour or durum wheat flour yields a resilient dough that is more difficult to roll and stretch at home, but easy to boil to the al dente stage. Used for eggless pasta doughs.

All-purpose unbleached flour results in a light dough that is easier to handle and stretch. Excellent for egg pasta doughs.

Whole wheat pasta flour should be mixed with an equal amount of all-purpose flour and may be used in egg pasta dough.