which flour to use
Flour For Pasta
European millers produce soft wheat flours specifically suited to pasta-making by carefully controlling refinement and granulation. The result is flour that hydrates evenly, forms stable dough, and allows pasta to be rolled thin without tearing. When working with wheat flour for pasta, smoothness and balance are more important than excessive strength, as pasta dough must remain compact and retain moisture rather than expand.
Traditional Pasta Flour Selection
“00” vs “0” Flour: What’s the Difference?
Different pasta-making techniques rely on specific flour types, thus making the choice between Type “00” and Type “0” crucial.
Two of the most commonly used flours for pasta are Type “00” and Type “0”. The primary difference between them lies in ash content, which measures the mineral residue remaining after flour is heated above 600°C. For Type “00” flours, ash content cannot exceed 0.55%, while for Type “0” flours, the limit is 0.65%. In practical terms, this difference is minimal, and even experienced professionals find it difficult to distinguish between the two by sight or handling alone. Both flours perform exceptionally well as Italian pasta flour, producing doughs that are smooth, pliable, and easy to work with. During rolling, pasta dough made with either flour may appear slightly grey. This is a natural characteristic and not a defect. During cooking, heat causes the pasta to develop its characteristic golden colour, particularly in egg-based recipes.
A Special Tip
If your pasta dough feels stiff or resistant, avoid adding more water immediately. Instead, let the dough rest. European pasta flour hydrates gradually, and a short resting period allows moisture to distribute evenly, improving texture and making the dough easier to roll.
Ideal Flour Characteristics for Pasta
To achieve consistent results, flour used for pasta should meet specific functional criteria:
- Soft wheat flour with fine granulation
- Protein content around 10%
- Balanced alveograph properties
- Moderate water absorption
Flours that meet these conditions allow dough to remain compact and cohesive. Unlike bread dough, pasta dough should not trap large amounts of gas or rise during resting. This is why best flour for pasta typically has moderate protein rather than high strength.
Dough Behaviour & Cooking Performance
Pasta dough made with soft wheat flour develops a tight gluten network that holds its shape during rolling and cutting. When rested, the dough relaxes naturally, allowing sheets to be rolled thin without shrinking back. During cooking, well-chosen pasta wheat flour ensures the pasta remains firm yet tender, without becoming sticky or breaking apart.
Protein quality, rather than sheer quantity, plays a key role here. Properly milled flours provide structure while preserving moisture, resulting in pasta with a smooth surface and consistent bite.
Special Case: Potato Gnocchi
Potato gnocchi differs significantly from standard pasta dough and requires careful flour selection. In this case, low-protein flour is essential to prevent toughness. Flour should account for only 20–25% of the total weight of the potatoes, ensuring the dough remains light and delicate.
Low ash content is equally important, as it helps preserve the natural yellow colour of the potatoes. Using the right flour for gnocchi allows the dough to bind gently without becoming dense or chewy.