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Making your own pasta

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  • 10-01-2011 3:01pm
    #1
    jhynes2009
    Registered Users Posts: 28 ✭


    Hi, I am just wondering if any of you could advise me on types of flour for making your own pasta. I got a present of the Imperia pasta maker and I have been reading that the best flour to use would be Italien 00 flour - I think this is the same as Duram Flour, but I haven't been able to get my hands on this type of flour.
    What kind of flour have any of you used when making pasta or has anyone seen duram flour around?
    Any help would be gratefully appreciated!


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    #2
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    Roma have brought out their own flour which I've used for pasta making. Very successfully I might add - it makes a lovely dough.


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    #3
    jhynes2009
    Registered Users Posts: 28 ✭jhynes2009


    Thanks Olaola, will try that out!


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    #4
    Zuiderzee
    Closed Accounts Posts: 593 ✭✭✭Zuiderzee


    I just use plain household flour to make stuff like Lasagne, ravioli etc - no real probs there.
    Enjoy the new machine - jealous - I still use a rolling pin :(


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    #5
    Dinkie
    Registered Users Posts: 1,291 ✭✭✭Dinkie


    Tesco have started selling pasta flour in their speciality home brand food section.

    When I don't have the correct flour I just use strong / plain flour and it works nearly as well.


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    #6
    Cicero
    Closed Accounts Posts: 14,144 ✭✭✭✭Cicero


    Have used both specialist Italian 00 flour and Odlums strong flour...would prefer the 00 to be honest, but even more so, I like using a combination of semolina flour and 00 flour....

    In terms of rolling the pasta, only tip I can give you is once the dough is made, allow a good hour in the fridge to rest- this helps make it real spongy which will make rolling it so much easier....the semolina flour also helps prevent it sticking....best of luck OP..you'll get there....:)


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    #7
    jhynes2009
    Registered Users Posts: 28 ✭jhynes2009


    Thanks everyone, they are great tips! Looking forward to trying it out now. Was in Italy a couple of months back and have been wanting to have a few friends around for an authentic Italian meal! Have to get some practice in with the new machine first though!

    Another question - can the rolled and cut pasta be stored for long? I made spaghetti before and it dried out quite quickly.


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