Flour Types and Pasta Making
This is useful information When using flour types from different countries. There are some very different types of flour and when using this take the country of origin into account. The comparison table helps you. And finally a basic pasta recipe.
Here you fine a outlining different types of flour. For specific countries look below:
Flour from Germany
Flour from Italy
Flour from France
International comparison table:
| Ash | Protein | Wheat flour type | |||||||
|---|---|---|---|---|---|---|---|---|---|
| US | UK | German | French | Italian | Czech/Slovak | Polish | Argentinian | ||
| ~0.4% | ~9% | pastry flour | soft flour | 405 | 40 | 00 | Hladká mouka výběrová 00 | tortowa | 0000 |
| ~0.55% | ~11% | all-purpose flour | plain flour | 550 | 55 | 0 | Hladká mouka | luksusowa | 000 |
| ~0.8% | ~14% | high gluten flour | strong or hard | 812 | 80 | 1 | Polohrubá mouka | chlebowa | 00 |
| ~1.1% | ~15% | first clear flour | very strong or hard | 1050 | 110 | 2 | Hrubá mouka | sitkowa | 0 |
| >1.5% | ~13% | white whole wheat | wholemeal | 1600 | 150 | Farina integrale di grano tenero | Celozrnná mouka | graham, razowa | ½ 0 |
source: Wikipedia
Flour For Pasta & Basic Pasta Recipe
Get Typo oo (German 405 or French 40) flour. Wheat flour 0 (Weizenmehl Typ 550 in German). On average use on egg of 53 grams per 100 grams of flour as a guide line. When using different types of flour your need a different amount of liquid. For example when you use items for coloring (tomatoe puree, spinach, squid ink, cocoa) etc. reduc the amount of liquid accordingly. When you use a machine make sure that the final "dough" has enough elasticity for the machine. Do not make it too thing and when mix the eggs, and flour do not add salt! Add salt to the water for the pasta. Let the dough rest at least for 30 - 45 minutes.
1Put the flour on a surface. Put the eggs in the middle and start kneading the flour until you have a good consistency. Add a few drops of water if needed. On average 1 egg for every 100 grams of flour. Important you need to get a feeling for the right consistency
Another idea for pasta with a really nice texture taught to me by a icehlin star chef in Venice. take 100 grams of flour with 85 grams of egg yolk. Mix and prepare as you normally would.2Let it rest for 30 - 45 minutes
3Use a pasta machine or doughroler to get the right thickness and cut with a knife or use your pasta machine.
4For every liter of water add approx. 10 grams of salt. Pending on your pasta your need to cook it for around 2 minutes depending on your taste.
Enjoy making lots of wonderful pasta. It is easy and gets easier with time. With or without a machine you can always make pasta! Experiment and try things out!
