Since fresh pasta is mostly made of flour, the type you choose can have a profound impact on your results. Want a soft and silky noodle? How about a chewy noodle with some bite? Choosing the right pasta flour will help you get there.

Homemade Cheese Ravioli Photography by Rick Holbrook; food styling by Kaitlin Wayne
Use all-purpose flour to make Homemade Cheese Ravioli that doesn't fall apart. 

All-Purpose Flour

All-Purpose FlourThis flour is designed to meet all your baking needs (hence its name), so why wouldn’t it be great in pasta, too? Simply combine with eggs and salt to make fresh, flavorful noodles at home. At 11.7%, the protein content is high enough to support toothsome pasta that’s still easy to roll; the resulting noodles will be more similar to dried boxed pasta than a finer, lower-protein option like Italian-Style Flour, below.

Try it in: Homemade Pasta with Sage Butter and Homemade Cheese Ravioli

Fresh Pasta
Italian-Style Flour makes silky Fresh Pasta.

Italian-Style Flour

Italian-Style Flour: Fine-textured Italian-Style Flour yields dough that is supple and easy to shape. It’s milled from lower-protein soft red winter wheat, which translates to silky smooth dough and tender pasta. (Learn more about soft wheat and protein here: Hard vs. soft wheat: What’s the difference?) It’s especially good for delicate sheet pasta, like lasagna.

Try it in: Fresh Pasta

Nests of semolina flour on a baking sheet, ready to cook Photography by Rick Holbrook; food styling by Kaitlin Wayne
'00' Pizza Flour is paired with Semolina Flour to make Semolina Pasta.

'00' Pizza Flour

'00' Pizza Flour: This Italian-style flour, milled from both hard and soft wheat, has strength to support durable dough while also still being able to roll out easily by hand or in a machine. Its finely milled texture results in soft, satiny noodles.

Try it in: Semolina Pasta, where it’s paired with Semolina Flour

Coil of durum pasta
Durum Flour makes pasta with a pale-yellow hue.

Durum Flour

Durum FlourGround from extra-hard wheat (durum comes from the Latin word for hard), this strong flour is high in protein and finely textured. Its strength means you can use it for shaped pastas, like orecchiette, as well as extruded pasta, such as spaghetti. When cooked, pasta made with durum flour retains a toothsome al dente quality; the flour also imparts a lovely pale-yellow hue.

Try it in: Golden Durum Pasta, where it’s paired with Pastry Flour

Nests of semolina flour on a baking sheet, in front of a bag of semolina flour Photography by Rick Holbrook; food styling by Kaitlin Wayne
Semolina flour isn't just for making pasta dough; it also keeps fresh noodles from sticking together. 

Semolina Flour

Semolina Flour: Made from a coarse grind of durum wheat, semolina flour gives a nutty, sweet taste and slightly golden color to homemade noodles. Semolina’s coarse texture makes chewy, hearty pasta that rolls easily through a pasta machine; it also gives the noodles a slightly coarser texture on the exterior so sauce clings better.

Try it in: Semolina Pasta, where it’s paired with ‘00’ Pizza Flour 

Bowl of pasta with green sauce Photography by Kristin Teig; food styling by Liz Neily
Pasta Flour Blend means you only have to keep one pasta flour bag in your pantry.

Pasta Flour Blend

Pasta Flour Blend: For toothsome yet tender noodles, make your homemade pasta with Pasta Flour Blend, which gives you the best of everything. This specially designed blend combines durum flour (for strength), semolina (for color and texture), and all-purpose flour, which adds a touch of softness. This flour blend is a handy way to enjoy the benefits of multiple pasta flours without having to keep multiple types of flour in your pantry.

Try it in: Fresh Pasta

You’ve got the flour — now what about the tools? Stock up on a Pasta Machine and Pasta Drying Rack to get started.

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.

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Semolina Pasta
Semolina Pasta
4.6 out of 5 stars 5 Reviews
1 hr
1 1/4 lbs. of pasta, about 4 to 6 servings
Recipe in this post
Filed Under: Tips and Techniques
Rossi crimping pie crust
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About Rossi Anastopoulo

Rossi Anastopoulo grew up in Charleston, South Carolina, which is how she fell in love with biscuits. She didn’t have any bakers in her household (with the exception of her grandmother’s perfect koulourakia), so she learned at a young age that the best way to satisfy her sweet tooth was to make dess...
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