Pasta; flour substitue

hey all,

I'm using an American flour for my pizza (King Arthur) and I want to use the same flour for my pizza for fresh pasta. I notice chef steps uses 00, and I understand because of the fine mill that it requires less water than some other flours might, though the protein content is similar to bread. It is also unmalted, which makes me wonder how pasta might be affected.

Does anyone have any recommendations for substituting King Arthur flour for 00?

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tshewman

They (KA) carry a pasta flour which is essentially a blend.

Lou_34544

I'm not looking to change flours. I'm looking to use my primary pizza flour (either KA all purpose or bread) for pasta as well. Does the chef steps recipe translate well to those malted flours? If not, how can I modify it to do so

tshewman

I've always used the FD version which translates fairly well to any flour (gluten free tends to work better with slightly more yolk) so I can't imagine why it wouldn't. You may have to add slightly more egg or flour and that's easily done while it's in the mixer. If you take the ingredients and have 10-15% more in 2 separate containers (flour and egg) and then weigh them when you are done, you'll know how much was needed for any adjustment.