"Melba's Jammin'" > ha scritto nel messaggio
...
> 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?
>
> --
> -Barb, Mother Superior, HOSSSPoJ

It may be a little lower in protein than US all purpose, but takes the place
of it. 00 is fine ground, 0 a little less fine, but both are the same wheat
and both work for pasta.
--
http://www.judithgreenwood.com