"cshenk" > wrote in news:jOvkn.24690$sx5.22847
@newsfe16.iad:

> Hi, Got a friend in the breadmakers group asking for what Italian 00 and
> Italian 0 flours are.
>
> Anyone know?
>


00 is great for making pasta.......


http://s199.photobucket.com/albums/a...20pasta%20and%
20pizza/


http://tinyurl.com/dng9s9



But for in depth explanations.......

http://www.fornobravo.com/brick_oven...nts/flour.html

or.......

http://www.ochef.com/830.htm


What is 00 Flour? I have heard it recommended for making pasta.

You mean is it — like James Bond — licensed to kill? Ah, nothing so
dramatic. In Italy, flour is classified either as 1, 0, or 00, and refers
to how finely ground the flour is and how much of the bran and germ have
been removed. Doppio zero is the most highly refined and is talcum-powder
soft. Many people assume that this softness also means that the flour is
low in protein, and therefore particularly suitable for making pasta but
unsuitable for making bread. They are wrong. Wrong, wrong, wrong.

As Jeffrey Steingarten cogently explains in his book, It Must've Been
Something I Ate (Canada, UK), flours of varying protein levels can be
milled to the 00 category. He had a number of samples of flour analyzed in
a lab and found the 00 flours to be higher in protein than many of the
less-refined ones. Higher protein 00 flours that are suitable for making
bread are labeled in Italy as "panifiable" — essentially "bread-ready."

Steingarten says cooks in the United States sometimes substitute a mix of
low-protein cake flour and all-purpose flour for the 00 flour called for
in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic
Italian Cooking (Canada, UK), says she finds that all-purpose flour does
the "most consistently satisfying job" in standing in for the doppio zero.

--
Peter Lucas
Brisbane
Australia

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