Pasta Flour, Organic 1kg (Doves Farm)

Fine, White Speciality Pasta Flour

Traditional pasta and bread flour.
'00' Grade Flour.
Recipes for homemade basic pasta, tagliatelli and ravioli on packet.
High in protein.
Made using durum wheat.

Pasta flour is different from bread flour, because pasta requires a "harder" flour that will stick together better when you boil it. This pasta flour contains durum wheat, which is a harder grain and therefore suitable for pasta-making.

Making your own pasta can be enjoyable and satisfying! All you need for the basic pasta recipe is this flour, egg (or egg replacer), salt and a drop of olive oil. Some simple recipes can be found on the reverse of the packet to get you started.

This flour is made with organically grown wheat and durum wheat which is fine like the Type "O" pasta flour traditionally used in Italy. There are no preservatives or additives in this speciality flour.

Directions

This Pasta Flour can be used to make many types of pasta including fresh pasta, tagliatelli and lasagne.

For the basic fresh pasta, mix a quarter of the pack (250g) with 3 eggs and a little olive oil to form a dough. Knead the dough for 5 minutes and leave to stand for 15 minutes. Roll the pasta out using either a board and rolling pin, or a pasta-rolling machine. It's usually helpful to roll the pasta, then fold and roll again, repeating the process several times. Cut into the shapes of your choice - which include tagliatelli, lasagne or even ravioli - and leave to dry for 10-20 minutes.

Cook the pasta in a large pan of boiling water for around 10 minutes depending on preference.

It's also possible to use egg replacer mixed with a little water rather than egg, and it's even possible to make pasta just using the pasta flour and water if so desired.