In article >,
Melba's Jammin' > wrote:
>In article >,
> "Giusi" > wrote:
>
>> In the typical Italian kitchen it is merely 100 g of 00 soft wheat flour,
>
>Judith, is soft wheat flour the same as America's all-purpose flour or
>is it cake flour? Or is it just *not* semolina?

I'm not Judith, but I know that 00 wheat flour is different from both
American all-purpose (which has a lot of "hard" wheat in it) and cake flour -
more "gluteny" than cake flour.

King Arthur Flour sells it, and can probably tell you much more about the
specific differences, but it's probably tough to find on store
shelves here (while it's probably widely available in Italy). I suspect
you could use a mix of regular US and cake flour to approximate it (if you
didn't want to just work out how to do it with regular flour).

(Of course now I'm wondering if, say, a mix of King Arthur and White Lily
would do the trick, but I can't get White Lily on my grocery shelves,
either.

Charlotte

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