From Italy with Love: The Flours Behind My Pasta Dough

As I’ve been experimenting with different flours in our pasta dough, I’ve discovered some wonderful combinations that not only enhance the flavor but also the texture and color of the pasta. Here’s a little insight into the flours I’m using in our recipes:

1. 00 Flour (Soft Wheat)

   
   

   00 flour is a staple in traditional Italian pasta making. It’s made from soft wheat, which gives it a fine, silky texture. This type of flour creates a dough that is smooth and soft, perfect for creating that delicate, tender bite in pasta. It’s highly refined, which results in a light and airy consistency once cooked.

2. Semolina Flour (Hard Durum Wheat)

   
   

   Semolina flour is made from hard durum wheat, which gives it a coarser texture compared to 00 flour. This adds a bit more structure to the dough, making the pasta more durable and slightly chewier. Semolina also lends a beautiful golden color to the pasta, which I love, and it helps create a rich, rustic texture that’s ideal for shaping and holding sauce.

Both of these flours are imported from Italy, and I only use high-quality, additive-free versions to ensure you’re getting the best possible pasta. They each bring something unique to the table—00 flour for its silky softness and semolina flour for its structure and rich color.

In the past, I’ve often used a higher ratio of egg yolks to create a rich, golden dough. However, I’ve recently shifted to using more whole eggs, and I’ve found that it creates an even silkier, more supple texture in the dough. Whole eggs, with both the whites and yolks, offer a more balanced combination of fat and protein, which results in a dough that is both tender and elastic.

The egg whites contribute to the dough's structure, while the yolks provide richness and color. By using whole eggs, I’ve found that the dough holds its shape better when rolled thin, while still having that luxurious mouthfeel that makes handmade pasta so special. Plus, whole eggs make the dough easier to work with—it's smoother, more cohesive, and easier to knead, giving you more control over the final result.

I will be updating my pasta dough recipe on my website soon!