Basic pasta dough consists of flour and water.
You can make pasta from various types of flour or a combination of flours. The kind of flour used impacts the final texture and taste of the pasta. Each type of flour has its own protein count, with some being higher than others. The higher the amount of protein, the firmer the dough and the easier it is to stretch and shape. Add this to my Recipe Box.
All Purpose
All-purpose flour has a medium or average protein count and is common in pasta making. All-purpose flour comes in bleached and non-bleached varieties, the only difference being that unbleached flour has a slightly greater nutritional value.
Whole Wheat
Whole wheat flour contains 100 percent whole grain, including the bran and germ. This type of flour produces a pasta with a nuttier taste. According to the Wheat Foods Council, whole wheat flour is richer in fiber, protein, vitamin E and B-vitamins.
Semolina
In Italy, semolina is the traditional flour used in pasta making. You create it by grinding durum wheat. The yellow flour is higher in protein and gluten, creating a firmer dough that dries quickly.
Durum
Durum flour is a byproduct of making semolina. According to Cookery Online, durum flour has the greatest protein content and produces a tougher dough that stretches well for making pasta.
Spelt
Spelt flour is a wheat-free flour that you can use in pasta for those with wheat allergies. Pasta made with spelt flavor has a slightly nutty flavor similar to whole wheat pasta.
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