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"00" flour is different than...

Nicky_J_17040

I know we've been here before, but I found a product that confused me. ..

The bag reads "00" semolina flour. So the "00" is referring to the grind, right?

this is semolina ground fine?

Has anyone ever used this straight-up for pasta?

thanks

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Elyss_178144

Awfully long time since the original post, but no-one seems to have responded to the last part of the question. Yes, I nearly always use 00 semolina (durum wheat) flour to make pasta. It's just perfect.

Nicky_J_17040

Thanks Nicholas Gavin!

Nicholas_Gavin_68199

Correct Nicky, in Italy flour is categorized by the size of the grind. This is on a spectrum from 2 - 00, "doppio zero" being the finest grind. The protein content for 00 will always vary depending on what wheat it comes from.

com-chefsteps

My understanding is that 00 flour has been both ground finer and had a higher amount of bran/germ removed, so refers to a process that can be done on many different wheats. (Depending on which wheat, protein levels can vary.)

It's also licensed to kill