Most pasta dough recipes call for either “00” or semola flour. These are the two types of flour that Italians use to make pasta from scratch, so they’re the authentic choice. You can find “00” or semola flour in many larger supermarkets, as well as in specialty food shops and online.
Here at Pasta Evangelists, we’re passionate about the art of authentic pasta – but we’re not pasta snobs. Even if you don’t have “00” or semola flour, Chef Roberta recommends a whole host of alternative flours you can use in their place. We’ve previously shared our tips for making pasta with plain flour, as well as a recipe for spelt flour pasta dough, but you can also make pasta from bread flour.
Chef’s tip: The only type of flour we wouldn’t use to make pasta is self-raising flour, because the baking powder in it can upset the dough – we want you to enjoy your pasta after all!
What is bread flour?
Bread flour, also known as strong white flour, is made from “hard” wheat. Bread flour has more protein than many other types of flour and makes a high gluten dough when mixed with water.
As you might’ve guessed from the name, bread flour is designed for making bread. It’s a key ingredient in crusty breads like ciabatta or focaccia, as well as pizza dough, pretzels and bagels. The extra gluten in bread flour gives these bakes their structure and signature chewy texture.
How to make pasta with bread flour
The gluten in flour is what gives pasta dough its elasticity and plasticity. Bread flour is high in gluten, so it’s also suitable for making pasta. In fact, there’s enough gluten in bread flour that adding eggs isn’t crucial – it’s actually more suited for use in a dough without egg (pasta bianca). This type of pasta has been made in southern Italy for hundreds of years. The region historically had limited access to expensive ingredients like eggs, which meant that sfogline (pasta makers) had to rely on the ingredients they had to hand. It’s still a popular choice in much of southern Italy today, as the lighter dough is better suited to the warmer climate.
Bread flour pasta dough
Here’s our recipe for making pasta bianca with bread flour. You can also follow Chef Roberta in the video below.
*Note: Chef Roberta uses semola flour in the video, but you can just substitute this for an equal quantity of bread flour, as we have in our recipe.
Serves: 4 people
Prep time: 45 minutes
Cooking time: 10 minutes
Calories: 232 kcal per serving (excludes sauce)
Ingredients:
- 400g bread flour
- 200ml warm water
- Pinch of salt
Tools:
Method:
Make the dough
- On a clean marble or wooden work surface, pile your flour and pinch of salt into a mound.
- Make a well in the centre of the mound large enough to contain the water.
- Gently pour the water into the well.
- Gradually add the flour to the water, slowly incorporating the flour from the sides of the well. As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.
Knead the dough
- Clean the work surface of any excess flour or dough bits that weren’t incorporated. Then lightly flour your clean work surface.
- Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
- Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
- Turn the dough over, then press into the dough with your knuckles, one hand at a time. Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.
- Roll the dough into a smooth ball.
Let the dough rest
- Place the dough in a small bowl and cover with a cloth or plastic wrap.
- Let the dough rest for 15-20 minutes at room temperature.
Once your dough is made, all you have to decide is what shape you want to roll it into. Here’s a few guides to making some of our favourite pasta bianca shapes:
- How to make orecchiette pasta
- How to make busiate pasta
- How to make trofie pasta
- How to make strozzapreti
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weeklymenutoday, and we’ll offer you 25% off your first delivery -simply enter the code BLOG25 at checkout.
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FAQs
The gluten in flour is what gives pasta dough its elasticity and plasticity. Bread flour is high in gluten, so it's also suitable for making pasta. In fact, there's enough gluten in bread flour that adding eggs isn't crucial – it's actually more suited for use in a dough without egg (pasta bianca).
Which flour is best for pasta? ›
White Flour Is Best for Egg Pasta Dough
Italians make fresh pasta using a particular type of lower-protein white flour called doppio zero, or 00 flour, with a talcum powder–like grind. Its protein content is similar to that of all-purpose flour, but the proprietary blend of wheat makes a difference.
What is a good substitute for pasta flour? ›
Almond flour has been a game changer for many of my baking recipes, and it's been a fantastic alternative to flour in homemade pasta. I've been meaning to share an almond flour pasta recipe for quite some time. It's quite different from my keto pasta, which doesn't have any flour or grains in it at all.
Is strong bread flour the same as pasta flour? ›
Strong flour is often used to make bread, bagel, pasta, pretzel, or any product that requires lots of structure and chew. Strong flour tastes similar to other flours but is slightly off-white and feels more coarse and dense.
Do you need a certain type of flour for pasta? ›
Either semolina or type “00” flour is the best choice for homemade pasta. You can mix these for varying results that are more suite for different types of fresh pasta.
Why was my pasta tough? ›
Too much flour makes the pasta tough. Not enough will result in runny lumps that are impossible to roll through pasta maker.
Can you use bread flour instead of all purpose? ›
All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.
Why is my pasta chewy? ›
Keep Checking for Doneness.
As you get close to the end of your estimated cooking time, taste the pasta. If it is done, it should have a nice al dente bite and taste like pasta. If it is undercooked, it will be too hard and chewy. Overcook it and your noodles will be limp and soggy.
What pasta is made without flour? ›
Some healthy and tasty gluten-free pasta alternatives include shirataki noodles, brown rice pasta, quinoa pasta, and chickpea pasta, among others.
Is bread flour the same as 00 flour? ›
The difference between bread flour and 00 flour is the protein content, and therefore the gluten levels. Strong bread flours tend to have higher levels of gluten compared to 00 flour. 00 flour is also less absorbent than bread flour, meaning less water is required when using 00 flour.
There are different types of 00 flour, depending on whether you want to use it for making pasta or pizza dough. The main difference between these flours is gluten content, as pasta-making requires a slightly lower gluten flour than pizza. They will usually be clearly labelled as '00 pasta flour' or '00 pizza flour'.
What flour do Italians use for pasta? ›
Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.
What is the best flour to make pasta with? ›
Best flour for eggless pasta dough: The best flour for pasta dough without eggs is durum wheat (also known as semolina) which has a much higher protein content that compensates for the lack of eggs by adding structure and giving the dough more bite.
What kind of flour is 00 for pasta? ›
Considered the gold standard for pasta and pizza dough, 00 flour is a finely ground Italian flour. Here in the U.S., we categorize flours by how much protein they contain, which directly affects the gluten formation in whatever we're making.
Is 00 flour bread flour? ›
The difference between bread flour and 00 flour is the protein content, and therefore the gluten levels. Strong bread flours tend to have higher levels of gluten compared to 00 flour. 00 flour is also less absorbent than bread flour, meaning less water is required when using 00 flour.
What is the difference between all-purpose flour and bread flour? ›
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.
What is a substitute for 00 flour? ›
In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.
Can you use bread for pasta? ›
Sourdough pasta made with stale bread
Nolla has a lot of vegan customers, so they make this pasta with water, so it's a bit like traditional semolina pasta. I've used eggs, however, to create a more elastic pasta that holds up to my wholemeal bread, but have included water as an alternative.
