[Thy-abundance]

🌺🌋Aloha This is a basic recipe for most common noodle pastas. I would use double “00” flour or Semolina flour for better flavor and texture pasta. If you’re concerned with gluten this information may help.

You can also make pasta with alternative ingredients such as chickpea flour, brown rice flour, Mung bean, Edamame, black bean, cauliflower or sea kelp to name a few for gluten alternatives.

A/P flour has 8-11% gluten

Semolina flour 7-14% gluten

Double “00” flour 13% gluten

Semola flour is derived from Durum wheat and is not to be confused as Durum flour. They come from the same crop, but is milled to create two separate types of flours. Semolina flour is made from the endosperm, the nutrient that is separated from the Durum seed during the milling process. Durum flour is the fine ground powder left after milling.

The double “00” flour and Durum flour is the best flour for making noodle pasta due to its pliability and soft textured pasta results.

Double “00” flour is made from a soft wheat aka durum wheat and is also the best flour for flaky pastries and the most soft light cakes.

Semolina flour is a course flour made from Durum seed. Its course milling also makes it a more nutritious flour. It’s better than commercial bread flours for making bread and is used to make couscous.

I make my own pasta due to the fact that they preserve them in ways no consumed food should. This method of drying pasta depletes the dried pasta of any source of viable digestible nutrition. People in the quest for convenience have allowed food companies to adulterate foods in ways unmanageable. As much as possible I grow my own wheats and process the wheat myself. I’ll even blend hard and soft wheats to make the best home baked 🍞breads ever. It’s by no means convenient, and requires a lot of hard work and sacrifice to eat well. In the end it’s the peace of mind that makes it all worth it. God bless sorry for the lesson

Education is power. Knowledge from my Lord Jesus Christ makes all things possible.

Hallelujah