I picked up one of those Imperia pasta making machines, cheap, at a
garage sale. Making the dough doesn't seem too hard. Couple cups o'
'00' flour and a couple eggs. But wait! ....WTF is '00' flour and
where do I find it!?

Yes, I've looked it up online, but all I find is a buncha ads fer
outrageously priced flour:

<https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>

So, can I use anything else? I can get all kindsa flours, but none of
my local HFS's had any '00' flour. 8|

nb

On 10/25/2017 10:51 AM, notbob wrote:
> I picked up one of those Imperia pasta making machines, cheap, at a
> garage sale. Making the dough doesn't seem too hard. Couple cups o'
> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
> where do I find it!?
>
> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:
>
> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>
> So, can I use anything else? I can get all kindsa flours, but none of
> my local HFS's had any '00' flour. 8|
>
> nb
>

You want semolina flour. It is yellow in color but I have no idea if is
it OO.. Some people mix in some regular flour too, but we don't.

Amazon has a variety of it, some is noted to be "oo"

On 2017-10-25, Ed Pawlowski > wrote:

> Amazon has a variety of it, some is noted to be "oo"

I've learned that '00' --like James Bond's "double-oh'-- those are
zeroes and stand for a type of grind in Italy. Some say it is like
our AP flour, others say the Italian '00' grind has less gluten, than
our AP flour and suggest various flour blends as a substitute.

I figured, as long as I'm fishing fer flour facts (say it fast, five
times!), might as well drop a line in this cooking hole.

nb

On 25 Oct 2017 14:51:50 GMT, notbob wrote:

> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:

Then your Google must be broken. There's bunchas of info out there and
several brands, prices, and uses have been mentioned here in the last
3 months. Perhaps you're blind?

On 10/25/2017 10:07 AM, Fungo Squiggly wrote:
> On 25 Oct 2017 14:51:50 GMT, notbob wrote:
>
>> Yes, I've looked it up online, but all I find is a buncha ads fer
>> outrageously priced flour:
>
> Then your Google must be broken. There's bunchas of info out there and
> several brands, prices, and uses have been mentioned here in the last
> 3 months. Perhaps you're blind?
>

And who were YOU before socking up?

On 2017-10-25, Fungo Squiggly > wrote:

> Perhaps you're blind?

Judging by yer nick, perhaps yer a troll!

nb

On 10/25/2017 10:25 AM, notbob wrote:
> On 2017-10-25, Fungo Squiggly > wrote:
>
>> Perhaps you're blind?
>
> Judging by yer nick, perhaps yer a troll!
>
> nb
>


Mmm hmm!

supidmarket steve...perhaps...

On 25 Oct 2017 14:51:50 GMT, notbob > wrote:

>I picked up one of those Imperia pasta making machines, cheap, at a
>garage sale. Making the dough doesn't seem too hard. Couple cups o'
>'00' flour and a couple eggs. But wait! ....WTF is '00' flour and
>where do I find it!?
>
>Yes, I've looked it up online, but all I find is a buncha ads fer
>outrageously priced flour:
>
><https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>
>So, can I use anything else? I can get all kindsa flours, but none of
>my local HFS's had any '00' flour. 8|
>
>nb

As far as I know, King Arthur is the only place to get 00 flour --
it's the flour used to make baguettes, etc. in Italy. It's a soft
flour, but not the same as using pastry flour. It isn't the same as
semolina flour. Find a recipe that uses semolina flour (readily
available in my city in the bulk area, maybe in yours as well?
Semolina flour will make all the pasta types you are used to. Don't
listen to anything that Cshenk says because she is still having a hard
time grasping that there is a difference between All Purpose flour and
Bread Flour.
You're right, the price for 00 is expensive.
Janet US

On 2017-10-25, U.S Janet B > wrote:


> It's a soft flour, but not the same as using pastry flour.

I've read that more than once, so yes, I believe you.

> You're right, the price for 00 is expensive.

Thnx, Janet, fer yer very informative reply.

nb

I like 00 buckshot.

On 10/25/2017 12:54 PM, wrote:
> I like 00 buckshot.
>

Real good 2 legged critter stop

On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> I picked up one of those Imperia pasta making machines, cheap, at a
> garage sale. Making the dough doesn't seem too hard. Couple cups o'
> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
> where do I find it!?
>
> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:
>
> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>
> So, can I use anything else? I can get all kindsa flours, but none of
> my local HFS's had any '00' flour. 8|
>
> nb

I figure it's pasta, not brain surgery. I'd use AP flour, although
if I had White Lily or one of those soft Southern flours that might
be my preference.

Cindy Hamilton

On 10/25/2017 1:01 PM, Sqwertz wrote:
> That's more of a cake flour.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Wed, 25 Oct 2017 14:01:10 -0500, Sqwertz >
wrote:

>On Wed, 25 Oct 2017 10:38:52 -0600, U.S. Janet B. wrote:
>
>> As far as I know, King Arthur is the only place to get 00 flour --
>> it's the flour used to make baguettes, etc. in Italy. It's a soft
>> flour, but not the same as using pastry flour.
>
>King Arthur doesn't make a true high-protein Italian 00 flour (and
>$3/lb is ridiculous). Caputo is *the* brand of 00 flour and comes in
>a dozen or so versions, including a durham wheat and semolina for
>making pasta. I get 2.2lb bags of Caputo for $3.49 and Anna
>Napoletana for $2.49 locally and use them for making pizza. Caputo
>flour has 55% more protein (and therefore gluten) which is preferred
>for making pasta and pizza. Pure semolina flour has 13-15% protein.
>King Arthur Italian has 8.5. That's more of a cake flour.
>
>http://caputoflour.com/
>https://www.cento.com/product-categories/anna.php
>
>-sw

If I want 00 I have to order it. Although, things may have changed
in the last couple of years since I was interested in it. I'd have to
check my food co-op.
Janet US

Low recoil 00 buck is best, it doesn't spread out nearly as fast, penetrates about the same and does spread when it hits someone. Reg 00 goes straight through.

brought this:
> I like 00 buckshot.
>

http://i22.tinypic.com/2qa0mfb.jpg

--
https://www.facebook.com/TheNationalPolicyInstitute/

notbob wrote in rec.food.cooking:

> I picked up one of those Imperia pasta making machines, cheap, at a
> garage sale. Making the dough doesn't seem too hard. Couple cups o'
> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
> where do I find it!?
>
> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:
>
> <https://www.kingarthurflour.com/shop...italian-style-
> flour-3-lb>
>
> So, can I use anything else? I can get all kindsa flours, but none of
> my local HFS's had any '00' flour. 8|
>
> nb

Google - what is 00 flour. Results show it is related to how finely
ground it is.

Best answer is he
https://food52.com/hotline/21691-can...lour-is-all-pu
rpose-or-pastry-flour

Pasta making can be fun! What's neat about it to me is I can try
adding some spicing into the actual dough for a fun little bit. I used
AP flour for it (google will show you that's a pretty easy match).

You don't need the added price of a bread flour there with it's higher
gluten load though it also works (and some say better). Semolina type
is optimal apparently but I've never used it. Then again, I don't make
fresh pasta that often. and when I do, I'm not looking to make dried
pasta.

https://www.thebalance.com/easy-semo...titute-4142772


--

notbob wrote in rec.food.cooking:

> On 2017-10-25, Ed Pawlowski > wrote:
>
> > Amazon has a variety of it, some is noted to be "oo"
>
> I've learned that '00' --like James Bond's "double-oh'-- those are
> zeroes and stand for a type of grind in Italy. Some say it is like
> our AP flour, others say the Italian '00' grind has less gluten, than
> our AP flour and suggest various flour blends as a substitute.
>
> I figured, as long as I'm fishing fer flour facts (say it fast, five
> times!), might as well drop a line in this cooking hole.
>
> nb

Grin, no problem. Apparently the Durum wheat type used for Semolina
can be course ground ( '0' grind) or fine ('00' grind) and some
reference '000' grind. Duram wheat comes in 'Hard and Soft' (Summer
and Winter often called here but that's not really that accurate).

The actual grind doesnt affect the amount of protein in the flour aka
'gluten' but you can get different results depending on what you are
making with it on both grind and protein levels.

--

Fungo Squiggly wrote in rec.food.cooking:

> On 25 Oct 2017 14:51:50 GMT, notbob wrote:
>
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
>
> Then your Google must be broken. There's bunchas of info out there and
> several brands, prices, and uses have been mentioned here in the last
> 3 months. Perhaps you're blind?

Hi Fungo, not everyone reads all messages (I cherry pick fr example)
and they can have an honest question. People here tend to thread drift
so it's easy to have an answer hidden under some seemingly completely.

--

On 2017-10-25 10:51 AM, notbob wrote:
> I picked up one of those Imperia pasta making machines, cheap, at a
> garage sale. Making the dough doesn't seem too hard. Couple cups o'
> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
> where do I find it!?
>
> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:
>
> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>
> So, can I use anything else? I can get all kindsa flours, but none of
> my local HFS's had any '00' flour. 8|


I have made pasta with all purpose flour and it was fine. My Italian
neighbour makes pasta with all purpose.

I bought my pasta maker on impulse. I should have just checked out
garage sales because they are probably like waffle irons and bread
makers, the sorts of things that get used once or twice, if at all, and
then sold to clear out storage space.

Fresh made pasta is delicious, but by the time you use enough flour and
salt to make a batch you have spent about half as much as it costs to
buy fresh pasta, and then there is all the work involved in making it,
stirring, kneading it, rolling over and over and over. Store bought
pasta is a bargain.

U.S. Janet B. wrote in rec.food.cooking:

> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>
> > I picked up one of those Imperia pasta making machines, cheap, at a
> > garage sale. Making the dough doesn't seem too hard. Couple cups
> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> > and where do I find it!?
> >
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
> >
> > <https://www.kingarthurflour.com/shop...r-italian-styl
> > e-flour-3-lb>
> >
> > So, can I use anything else? I can get all kindsa flours, but none
> > of my local HFS's had any '00' flour. 8|
> >
> > nb
>
> As far as I know, King Arthur is the only place to get 00 flour --
> it's the flour used to make baguettes, etc. in Italy. It's a soft
> flour, but not the same as using pastry flour. It isn't the same as
> semolina flour. Find a recipe that uses semolina flour (readily
> available in my city in the bulk area, maybe in yours as well?
> Semolina flour will make all the pasta types you are used to. Don't
> listen to anything that Cshenk says because she is still having a hard
> time grasping that there is a difference between All Purpose flour and
> Bread Flour.
> You're right, the price for 00 is expensive.
> Janet US

Love you to Janet US. You seem to have a hard time grasping that the
higher gluten flours we call 'bread flour' are a relatively modern
convention and our distant ancestors used other versions like Spelt,
Einkorn and so on.

https://en.wikipedia.org/wiki/Flour#Plain_flour

Bit of info if you forgot that AP can also be used for bread.

--

On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:

>U.S. Janet B. wrote in rec.food.cooking:
>
>> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>>
>> > I picked up one of those Imperia pasta making machines, cheap, at a
>> > garage sale. Making the dough doesn't seem too hard. Couple cups
>> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
>> > and where do I find it!?
>> >
>> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> > outrageously priced flour:
>> >
>> > <https://www.kingarthurflour.com/shop...r-italian-styl
>> > e-flour-3-lb>
>> >
>> > So, can I use anything else? I can get all kindsa flours, but none
>> > of my local HFS's had any '00' flour. 8|
>> >
>> > nb
>>
>> As far as I know, King Arthur is the only place to get 00 flour --
>> it's the flour used to make baguettes, etc. in Italy. It's a soft
>> flour, but not the same as using pastry flour. It isn't the same as
>> semolina flour. Find a recipe that uses semolina flour (readily
>> available in my city in the bulk area, maybe in yours as well?
>> Semolina flour will make all the pasta types you are used to. Don't
>> listen to anything that Cshenk says because she is still having a hard
>> time grasping that there is a difference between All Purpose flour and
>> Bread Flour.
>> You're right, the price for 00 is expensive.
>> Janet US
>
>Love you to Janet US. You seem to have a hard time grasping that the
>higher gluten flours we call 'bread flour' are a relatively modern
>convention and our distant ancestors used other versions like Spelt,
>Einkorn and so on.
>
>https://en.wikipedia.org/wiki/Flour#Plain_flour
>
>Bit of info if you forgot that AP can also be used for bread.

What does (ancient grains) have to do with the discussion at hand?
Let's see. You are the one that said All Purpose and Bread Flour are
the same, makes no difference when making bread. We weren't talking
about ancient grains at that time. I simply asked whether you (in the
bread group) were using All Purpose or Bread Flour in the bread recipe
you posted -- no hidden agenda -- and you told me and then argued with
me that there was no difference except one was more expensive. I did
explain that bread flour would alter the amount of liquid used. I
posted links that explained the difference and then I gave you chapter
and page in reference books. You still refused to accept that there
is a significant difference so that when you post a recipe that
someone else may want to make it is a courtesy for you to tell which
flour you are using.
Did you read your link?

On Wed, 25 Oct 2017 16:45:31 -0600, U.S. Janet B. >
wrote:

>On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:
>
>>Love you to Janet US. You seem to have a hard time grasping that the
>>higher gluten flours we call 'bread flour' are a relatively modern
>>convention and our distant ancestors used other versions like Spelt,
>>Einkorn and so on.
>>
>>https://en.wikipedia.org/wiki/Flour#Plain_flour
>>
>>Bit of info if you forgot that AP can also be used for bread.
>
>What does (ancient grains) have to do with the discussion at hand?
>Let's see. You are the one that said All Purpose and Bread Flour are
>the same, makes no difference when making bread. We weren't talking
>about ancient grains at that time. I simply asked whether you (in the
>bread group) were using All Purpose or Bread Flour in the bread recipe
>you posted -- no hidden agenda -- and you told me and then argued with
>me that there was no difference except one was more expensive. I did
>explain that bread flour would alter the amount of liquid used. I
>posted links that explained the difference and then I gave you chapter
>and page in reference books. You still refused to accept that there
>is a significant difference so that when you post a recipe that
>someone else may want to make it is a courtesy for you to tell which
>flour you are using.
>Did you read your link?

Get ready for cshenk's tribal dances and smoke screens. She can't be
wrong. Just can't. It's awesome.

Dave Smith wrote in rec.food.cooking:

> On 2017-10-25 10:51 AM, notbob wrote:
> > I picked up one of those Imperia pasta making machines, cheap, at a
> > garage sale. Making the dough doesn't seem too hard. Couple cups
> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> > and where do I find it!?
> >
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
> >
> > <https://www.kingarthurflour.com/shop...r-italian-styl
> > e-flour-3-lb>
> >
> > So, can I use anything else? I can get all kindsa flours, but none
> > of my local HFS's had any '00' flour. 8|
>
>
> I have made pasta with all purpose flour and it was fine. My Italian
> neighbour makes pasta with all purpose.
>
> I bought my pasta maker on impulse. I should have just checked out
> garage sales because they are probably like waffle irons and bread
> makers, the sorts of things that get used once or twice, if at all,
> and then sold to clear out storage space.
>
> Fresh made pasta is delicious, but by the time you use enough flour
> and salt to make a batch you have spent about half as much as it
> costs to buy fresh pasta, and then there is all the work involved in
> making it, stirring, kneading it, rolling over and over and over.
> Store bought pasta is a bargain.

Agreed in all Dave. Fact is though, many here gather because we 'wanna
play' and we do that with something new. It's fun to discuss and while
I won't make Pasta often, it is simply fun to do now and again!

Yes, I get almost all of mine at the store. Maybe once a year I make
some fresh because it's fun.

--

U.S. Janet B. wrote in rec.food.cooking:

> On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:
>
> > U.S. Janet B. wrote in rec.food.cooking:
> >
> >> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
> >>
> >> > I picked up one of those Imperia pasta making machines, cheap,
> at a >> > garage sale. Making the dough doesn't seem too hard.
> Couple cups >> > o' '00' flour and a couple eggs. But wait! ....WTF
> is '00' flour >> > and where do I find it!?
> >> >
> >> > Yes, I've looked it up online, but all I find is a buncha ads fer
> >> > outrageously priced flour:
> >> >
> >> >
> <https://www.kingarthurflour.com/shop...r-italian-styl
> >> > e-flour-3-lb> >> >
> >> > So, can I use anything else? I can get all kindsa flours, but
> none >> > of my local HFS's had any '00' flour. 8|
> >> >
> >> > nb
> >>
> >> As far as I know, King Arthur is the only place to get 00 flour --
> >> it's the flour used to make baguettes, etc. in Italy. It's a soft
> >> flour, but not the same as using pastry flour. It isn't the same
> as >> semolina flour. Find a recipe that uses semolina flour (readily
> >> available in my city in the bulk area, maybe in yours as well?
> >> Semolina flour will make all the pasta types you are used to. Don't
> >> listen to anything that Cshenk says because she is still having a
> hard >> time grasping that there is a difference between All Purpose
> flour and >> Bread Flour.
> >> You're right, the price for 00 is expensive.
> >> Janet US
> >
> > Love you to Janet US. You seem to have a hard time grasping that
> > the higher gluten flours we call 'bread flour' are a relatively
> > modern convention and our distant ancestors used other versions
> > like Spelt, Einkorn and so on.
> >
> > https://en.wikipedia.org/wiki/Flour#Plain_flour
> >
> > Bit of info if you forgot that AP can also be used for bread.
>
> What does (ancient grains) have to do with the discussion at hand?
> Let's see. You are the one that said All Purpose and Bread Flour are
> the same, makes no difference when making bread.

Revision on your part there. It would have been a specific recipe or
that the recipe worked well for either type. I NEVER said they are the
same. EVER. Bread flour has a higher gluten load.

> We weren't talking
> about ancient grains at that time. I simply asked whether you (in the
> bread group) were using All Purpose or Bread Flour in the bread recipe
> you posted -- no hidden agenda -- and you told me and then argued with
> me that there was no difference except one was more expensive.

Nope, revision again on your end. I posted a recipe and said 'flour'
and you got all sorts of upset so I started posting recipes 'pedantic
style' to make you happy.

> I did
> explain that bread flour would alter the amount of liquid used. I
> posted links that explained the difference and then I gave you chapter
> and page in reference books. You still refused to accept that there
> is a significant difference so that when you post a recipe that
> someone else may want to make it is a courtesy for you to tell which
> flour you are using.

Good lord. Excuse me, I simply make all our bread and have been since
2001 and most of it since 1993. It's 2-3 runs a week going back 24
years. When you asked, I listed what that one used. You have possibly
been 'making bread' for as long, but not at my amounts per week and you
therefore havent the experience of using alternative flours to your
'bread flour' versions. There are minor shifts among the types.

The recipes you complain about often showed the adaptions like how much
vital wheat gluten was suggested based on amount of rye added or if
using AP with rye instead of bread flour.

Einkorn specifically can be interesting in texture and how you handle
it and spelt is similar (slow absorbers) but you aren't one to
experiment and have fun devising new breads for the home.

Frankly, I think you buy most of your bread at the store. That you
probably make some good stuff occasionally seems a given, but
denigrating others who post recipes that they do all the time because
you are pedantic on expecting others to think you are 'all knowing' and
we needed to immediately swap how we've been making bread for decades,
just got too stupid for words. I left that group. It seems to have
died since as there were no innovators.

> Did you read your link?

Which one and what particular item did you want to disagree with this
time on flours?

--

On 10/25/2017 3:03 PM, Casa de los peregrinos wrote:
> brought this:
>> I like 00 buckshot.
>>
>
> http://i22.tinypic.com/2qa0mfb.jpg
>

forged.

On 10/25/2017 4:01 PM, cshenk wrote:
> Fungo Squiggly wrote in rec.food.cooking:
>
>> On 25 Oct 2017 14:51:50 GMT, notbob wrote:
>>
>>> Yes, I've looked it up online, but all I find is a buncha ads fer
>>> outrageously priced flour:
>>
>> Then your Google must be broken. There's bunchas of info out there and
>> several brands, prices, and uses have been mentioned here in the last
>> 3 months. Perhaps you're blind?
>
> Hi Fungo, not everyone reads all messages (I cherry pick fr example)
> and they can have an honest question. People here tend to thread drift
> so it's easy to have an answer hidden under some seemingly completely.
>

Oh Carol, Carol, Carol...do you have no innate troll detector?

On 10/25/2017 5:00 PM, Bruce wrote:
> Get ready for cshenk's tribal dances and smoke screens.

Back to bully mode Bwuthie, sigh...

On 10/25/2017 7:21 PM, Sqwertz wrote:
> Even what you did manage to Google was wrong.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Sqwertz wrote in rec.food.cooking:

> On 25 Oct 2017 15:58:03 GMT, notbob wrote:
>
> > On 2017-10-25, Ed Pawlowski > wrote:
> >
> >> Amazon has a variety of it, some is noted to be "oo"
> >
> > I've learned that '00' --like James Bond's "double-oh'-- those are
> > zeroes and stand for a type of grind in Italy. Some say it is like
> > our AP flour, others say the Italian '00' grind has less gluten,
> > than our AP flour...
>
> Amazing. Even what you did manage to Google was wrong. The grind has
> nothing to do with the protein content. And pastas are typically made
> with high-protein (gluten) flours
>
> -sw

Ok, so he's looking for something new and looking to understand it.
Not terrible to ask a bit.

00 has to do with a grind level.
Pasta can be made with several gluten levels (unrelated to grind).

--

"Cindy Hamilton" wrote in message
...

On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> I picked up one of those Imperia pasta making machines, cheap, at a
> garage sale. Making the dough doesn't seem too hard. Couple cups o'
> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
> where do I find it!?
>
> Yes, I've looked it up online, but all I find is a buncha ads fer
> outrageously priced flour:
>
> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>
> So, can I use anything else? I can get all kindsa flours, but none of
> my local HFS's had any '00' flour. 8|
>
> nb

I figure it's pasta, not brain surgery. I'd use AP flour, although
if I had White Lily or one of those soft Southern flours that might
be my preference.

Cindy Hamilton

==

+1 It's what I use for mine.



--
http://www.helpforheroes.org.uk

On 10/25/2017 7:22 PM, Sqwertz wrote:
> jesbob made several comments in the thread.
>
> =sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Wed, 25 Oct 2017 19:10:32 -0500, "cshenk" > wrote:

>U.S. Janet B. wrote in rec.food.cooking:
>
>> On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:
>>
>> > U.S. Janet B. wrote in rec.food.cooking:
>> >
>> >> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>> >>
>> >> > I picked up one of those Imperia pasta making machines, cheap,
>> at a >> > garage sale. Making the dough doesn't seem too hard.
>> Couple cups >> > o' '00' flour and a couple eggs. But wait! ....WTF
>> is '00' flour >> > and where do I find it!?
>> >> >
>> >> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> >> > outrageously priced flour:
>> >> >
>> >> >
>> <https://www.kingarthurflour.com/shop...r-italian-styl
>> >> > e-flour-3-lb> >> >
>> >> > So, can I use anything else? I can get all kindsa flours, but
>> none >> > of my local HFS's had any '00' flour. 8|
>> >> >
>> >> > nb
>> >>
>> >> As far as I know, King Arthur is the only place to get 00 flour --
>> >> it's the flour used to make baguettes, etc. in Italy. It's a soft
>> >> flour, but not the same as using pastry flour. It isn't the same
>> as >> semolina flour. Find a recipe that uses semolina flour (readily
>> >> available in my city in the bulk area, maybe in yours as well?
>> >> Semolina flour will make all the pasta types you are used to. Don't
>> >> listen to anything that Cshenk says because she is still having a
>> hard >> time grasping that there is a difference between All Purpose
>> flour and >> Bread Flour.
>> >> You're right, the price for 00 is expensive.
>> >> Janet US
>> >
>> > Love you to Janet US. You seem to have a hard time grasping that
>> > the higher gluten flours we call 'bread flour' are a relatively
>> > modern convention and our distant ancestors used other versions
>> > like Spelt, Einkorn and so on.
>> >
>> > https://en.wikipedia.org/wiki/Flour#Plain_flour
>> >
>> > Bit of info if you forgot that AP can also be used for bread.
>>
>> What does (ancient grains) have to do with the discussion at hand?
>> Let's see. You are the one that said All Purpose and Bread Flour are
>> the same, makes no difference when making bread.
>
>Revision on your part there. It would have been a specific recipe or
>that the recipe worked well for either type. I NEVER said they are the
>same. EVER. Bread flour has a higher gluten load.
>
>> We weren't talking
>> about ancient grains at that time. I simply asked whether you (in the
>> bread group) were using All Purpose or Bread Flour in the bread recipe
>> you posted -- no hidden agenda -- and you told me and then argued with
>> me that there was no difference except one was more expensive.
>
>Nope, revision again on your end. I posted a recipe and said 'flour'
>and you got all sorts of upset so I started posting recipes 'pedantic
>style' to make you happy.
>
>> I did
>> explain that bread flour would alter the amount of liquid used. I
>> posted links that explained the difference and then I gave you chapter
>> and page in reference books. You still refused to accept that there
>> is a significant difference so that when you post a recipe that
>> someone else may want to make it is a courtesy for you to tell which
>> flour you are using.
>
>Good lord. Excuse me, I simply make all our bread and have been since
>2001 and most of it since 1993. It's 2-3 runs a week going back 24
>years. When you asked, I listed what that one used. You have possibly
>been 'making bread' for as long, but not at my amounts per week and you
>therefore havent the experience of using alternative flours to your
>'bread flour' versions. There are minor shifts among the types.
>
>The recipes you complain about often showed the adaptions like how much
>vital wheat gluten was suggested based on amount of rye added or if
>using AP with rye instead of bread flour.
>
>Einkorn specifically can be interesting in texture and how you handle
>it and spelt is similar (slow absorbers) but you aren't one to
>experiment and have fun devising new breads for the home.
>
>Frankly, I think you buy most of your bread at the store. That you
>probably make some good stuff occasionally seems a given, but
>denigrating others who post recipes that they do all the time because
>you are pedantic on expecting others to think you are 'all knowing' and
>we needed to immediately swap how we've been making bread for decades,
>just got too stupid for words. I left that group. It seems to have
>died since as there were no innovators.
>
>> Did you read your link?
>
>Which one and what particular item did you want to disagree with this
>time on flours?

I'm very glad that you finally read up on flour and found some things
out. Knowing that in addition to all purpose flour there are
different composition flours such as bread flour, pastry flour, cake
flour and many others should keep you from mis-informing others. It
is still common courtesy to tell the folks you give recipes to, what
ingredients you use and how much of each. I realize that you don't
like to work with recipes ( as per your post of a week or so ago) but
recipes have a long history of being how cooks communicate with one
another. Only you would think that is being pedantic.
I personally don't care how you play 'making bread.' Just stick to
real facts when you are teaching others.
I've noticed that when you've been drinking your posts and spelling
become unintelligible. Studying up to be a Sheldon clone? You seem
to think a lot alike already.
Janet US

On Thu, 26 Oct 2017 11:01:57 +0100, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
>> I picked up one of those Imperia pasta making machines, cheap, at a
>> garage sale. Making the dough doesn't seem too hard. Couple cups o'
>> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
>> where do I find it!?
>>
>> Yes, I've looked it up online, but all I find is a buncha ads fer
>> outrageously priced flour:
>>
>> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>>
>> So, can I use anything else? I can get all kindsa flours, but none of
>> my local HFS's had any '00' flour. 8|
>>
>> nb
>
>I figure it's pasta, not brain surgery. I'd use AP flour, although
>if I had White Lily or one of those soft Southern flours that might
>be my preference.
>
>Cindy Hamilton
>
>==
>
>+1 It's what I use for mine.

Actually hard winter wheat flour is best for pasta and bread... soft
low protein flour is best for cake.

wrote:
> On Thu, 26 Oct 2017 11:01:57 +0100, "Ophelia" >
> wrote:
>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
>>> I picked up one of those Imperia pasta making machines, cheap, at a
>>> garage sale. Making the dough doesn't seem too hard. Couple cups o'
>>> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
>>> where do I find it!?
>>>
>>> Yes, I've looked it up online, but all I find is a buncha ads fer
>>> outrageously priced flour:
>>>
>>> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>>>
>>> So, can I use anything else? I can get all kindsa flours, but none of
>>> my local HFS's had any '00' flour. 8|
>>>
>>> nb
>>
>> I figure it's pasta, not brain surgery. I'd use AP flour, although
>> if I had White Lily or one of those soft Southern flours that might
>> be my preference.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> +1 It's what I use for mine.
>
> Actually hard winter wheat flour is best for pasta and bread... soft
> low protein flour is best for cake.
>

YOOOSE is right, but only if yoose adds some chicken smaltz.
Old mammy goldberg down in Noo Awleans always done it dat
way, boss. De' bestes' vittles south of Lung Guyland!

On Thu, 26 Oct 2017 17:20:39 -0500, Hank Rogers >
wrote:

wrote:
>> On Thu, 26 Oct 2017 11:01:57 +0100, "Ophelia" >
>> wrote:
>>
>>> "Cindy Hamilton" wrote in message
>>> ...
>>>
>>> I figure it's pasta, not brain surgery. I'd use AP flour, although
>>> if I had White Lily or one of those soft Southern flours that might
>>> be my preference.
>>>
>>> Cindy Hamilton
>>>
>>> ==
>>>
>>> +1 It's what I use for mine.
>>
>> Actually hard winter wheat flour is best for pasta and bread... soft
>> low protein flour is best for cake.
>>
>
>YOOOSE is right, but only if yoose adds some chicken smaltz.
>Old mammy goldberg down in Noo Awleans always done it dat
>way, boss. De' bestes' vittles south of Lung Guyland!

Cultural appropriation!

On 10/26/2017 4:23 PM, Bruce wrote:

> Cultural appropriation!
>
**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

Ophelia wrote in rec.food.cooking:

> "Cindy Hamilton" wrote in message
> ...
>
> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> > I picked up one of those Imperia pasta making machines, cheap, at a
> > garage sale. Making the dough doesn't seem too hard. Couple cups
> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> > and where do I find it!?
> >
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
> >
> > <https://www.kingarthurflour.com/shop...r-italian-styl
> > e-flour-3-lb>
> >
> > So, can I use anything else? I can get all kindsa flours, but none
> > of my local HFS's had any '00' flour. 8|
> >
> > nb
>
> I figure it's pasta, not brain surgery. I'd use AP flour, although
> if I had White Lily or one of those soft Southern flours that might
> be my preference.
>
> Cindy Hamilton
>
> ==
>
> +1 It's what I use for mine.

I think I'd go there too but I rarely make pasta fresh. It's more a fun
experiment for me and a nifty side element is you can imbed garlic or
other spices in it.

Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
Now in a pot of water simmer clams or mussels and remove the ones that
open well. In a fresh pan, add a little fish stock and your opened
shellfish and the fresh pasta and simmer until the pasta is al dente.
Remove and drain is wished and add butter. Lovely dish. Not the same
as the garlic in the sauce.

--

U.S. Janet B. wrote in rec.food.cooking:

> On Wed, 25 Oct 2017 19:10:32 -0500, "cshenk" > wrote:
>
> > U.S. Janet B. wrote in rec.food.cooking:
> >
> >> On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" >
> wrote: >>
> >> > U.S. Janet B. wrote in rec.food.cooking:
> >> >
> >> >> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
> >> >>
> >> >> > I picked up one of those Imperia pasta making machines, cheap,
> >> at a >> > garage sale. Making the dough doesn't seem too hard.
> >> Couple cups >> > o' '00' flour and a couple eggs. But wait!
> ....WTF >> is '00' flour >> > and where do I find it!?
> >> >> >
> >> >> > Yes, I've looked it up online, but all I find is a buncha ads
> fer >> >> > outrageously priced flour:
> >> >> >
> >> >> >
> >>
> <https://www.kingarthurflour.com/shop...r-italian-styl
> >> >> > e-flour-3-lb> >> > >> >> > So, can I use anything else? I
> can get all kindsa flours, but >> none >> > of my local HFS's had any
> '00' flour. 8| >> >> >
> >> >> > nb
> >> >>
> >> >> As far as I know, King Arthur is the only place to get 00 flour
> -- >> >> it's the flour used to make baguettes, etc. in Italy. It's
> a soft >> >> flour, but not the same as using pastry flour. It
> isn't the same >> as >> semolina flour. Find a recipe that uses
> semolina flour (readily >> >> available in my city in the bulk area,
> maybe in yours as well? >> >> Semolina flour will make all the pasta
> types you are used to. Don't >> >> listen to anything that Cshenk
> says because she is still having a >> hard >> time grasping that
> there is a difference between All Purpose >> flour and >> Bread Flour.
> >> >> You're right, the price for 00 is expensive.
> >> >> Janet US
> >> >
> >> > Love you to Janet US. You seem to have a hard time grasping that
> >> > the higher gluten flours we call 'bread flour' are a relatively
> >> > modern convention and our distant ancestors used other versions
> >> > like Spelt, Einkorn and so on.
> >> >
> >> > https://en.wikipedia.org/wiki/Flour#Plain_flour
> >> >
> >> > Bit of info if you forgot that AP can also be used for bread.
> >>
> >> What does (ancient grains) have to do with the discussion at hand?
> >> Let's see. You are the one that said All Purpose and Bread Flour
> are >> the same, makes no difference when making bread.
> >
> > Revision on your part there. It would have been a specific recipe
> > or that the recipe worked well for either type. I NEVER said they
> > are the same. EVER. Bread flour has a higher gluten load.
> >
> >> We weren't talking
> >> about ancient grains at that time. I simply asked whether you (in
> the >> bread group) were using All Purpose or Bread Flour in the
> bread recipe >> you posted -- no hidden agenda -- and you told me and
> then argued with >> me that there was no difference except one was
> more expensive.
> >
> > Nope, revision again on your end. I posted a recipe and said
> > 'flour' and you got all sorts of upset so I started posting recipes
> > 'pedantic style' to make you happy.
> >
> >> I did
> >> explain that bread flour would alter the amount of liquid used. I
> >> posted links that explained the difference and then I gave you
> chapter >> and page in reference books. You still refused to accept
> that there >> is a significant difference so that when you post a
> recipe that >> someone else may want to make it is a courtesy for you
> to tell which >> flour you are using.
> >
> > Good lord. Excuse me, I simply make all our bread and have been
> > since 2001 and most of it since 1993. It's 2-3 runs a week going
> > back 24 years. When you asked, I listed what that one used. You
> > have possibly been 'making bread' for as long, but not at my
> > amounts per week and you therefore havent the experience of using
> > alternative flours to your 'bread flour' versions. There are minor
> > shifts among the types.
> >
> > The recipes you complain about often showed the adaptions like how
> > much vital wheat gluten was suggested based on amount of rye added
> > or if using AP with rye instead of bread flour.
> >
> > Einkorn specifically can be interesting in texture and how you
> > handle it and spelt is similar (slow absorbers) but you aren't one
> > to experiment and have fun devising new breads for the home.
> >
> > Frankly, I think you buy most of your bread at the store. That you
> > probably make some good stuff occasionally seems a given, but
> > denigrating others who post recipes that they do all the time
> > because you are pedantic on expecting others to think you are 'all
> > knowing' and we needed to immediately swap how we've been making
> > bread for decades, just got too stupid for words. I left that
> > group. It seems to have died since as there were no innovators.
> >
> >> Did you read your link?
> >
> > Which one and what particular item did you want to disagree with
> > this time on flours?
>
> I'm very glad that you finally read up on flour and found some things
> out. Knowing that in addition to all purpose flour there are
> different composition flours such as bread flour, pastry flour, cake
> flour and many others should keep you from mis-informing others. It
> is still common courtesy to tell the folks you give recipes to, what
> ingredients you use and how much of each. I realize that you don't
> like to work with recipes ( as per your post of a week or so ago) but
> recipes have a long history of being how cooks communicate with one
> another. Only you would think that is being pedantic.
> I personally don't care how you play 'making bread.' Just stick to
> real facts when you are teaching others.
> I've noticed that when you've been drinking your posts and spelling
> become unintelligible. Studying up to be a Sheldon clone? You seem
> to think a lot alike already.
> Janet US

THank you Janet US for yet again twisting things. You are a pedantic
person. I already knew those flours 20+ years ago with only Spelt and
Einkorn being new. You are the one who makes up things.

I do not make cakes so have not posted about cake flour unless is was a
side inclusion in a type of flour url that added it.

Your insinuation that I am anything like Sheldon, is just wrong. Adding
that you think I have been drinking is extremely rude. I have dyslexia
and that has been posted many times. If it makes you feel good to abuse
someone over a disability, then have fun but it makes you look bad, not
me.

Meantime, I will continue to adapt recipes (bread and other) and find
new things and post the successful ones. If that upsets you, I am
sorry about it affecting you negatively but I am not going to stop
innovating.

Carol

--

wrote in message ...

On Thu, 26 Oct 2017 11:01:57 +0100, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
>> I picked up one of those Imperia pasta making machines, cheap, at a
>> garage sale. Making the dough doesn't seem too hard. Couple cups o'
>> '00' flour and a couple eggs. But wait! ....WTF is '00' flour and
>> where do I find it!?
>>
>> Yes, I've looked it up online, but all I find is a buncha ads fer
>> outrageously priced flour:
>>
>> <https://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb>
>>
>> So, can I use anything else? I can get all kindsa flours, but none of
>> my local HFS's had any '00' flour. 8|
>>
>> nb
>
>I figure it's pasta, not brain surgery. I'd use AP flour, although
>if I had White Lily or one of those soft Southern flours that might
>be my preference.
>
>Cindy Hamilton
>
>==
>
>+1 It's what I use for mine.

Actually hard winter wheat flour is best for pasta and bread... soft
low protein flour is best for cake.

==

I do use our hard wheat flour for bread and soft for cake.

--
http://www.helpforheroes.org.uk