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Pasta Flours

Ravioli for lunch today and we did a comparison of 00 grade flour with standard plain flour. The more expensive fine flour gave a much richer yellow colour but I’m not sure the result tasted much different by the time it was cooked. We might bring out the expensive flour if we are entertaining and want every detail tweaked to perfection but (once we’ve finished the packet) I expect we will probably use regular plain flour for knocking out a utility pasta for a quick meal.

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