Calling all bakers-I need help! What’s up with “00” flour- the flour used in Italy to make their delicate pasta and spectacular baked goods? I keep seeing recipes calling for this flour and it’s not easy to find here. The last time I was up at the amazing restaurant supply store Surfas in Los Angeles, I decided to purchase a large container of it. I had fantasies of the delectable Italian specialties that I’d be baking, now that I had the proper flour. I could barely wait to get into the kitchen and get baking.
The first time I tried the “00” flour I made a pizza dough which I promptly threw in the trash. I figured it was the recipe. Next time I used it for pasta dough for ravioli. I’ve made homemade pasta many times so I figured these would be the ravioli of my dreams-not. I could tell while I was kneading the dough that something was different and in the end, I also tossed this dough.
Yesterday I decided to make a stuffed foccacia that I saw in “Taste of Italia”. The fillings were sauteed escarole, onions and sharp provolone topped with tomatoes, roasted peppers and oregano. I started early in the day making the dough and once I again I thought “what is up with this stuff?”. It didn’t seem smooth and elastic and it took forever to rise. I should have gone with my initial instinct and started over with regular unbleached flour. No, I went ahead with my “00” experiment and in the end was once again disappointed!
It doesn’t look too bad, and J. was a willing taster and proclaimed that he liked it. I thought it was tough and made a decision right then that I’ll be re-making this over the weekend, using regular flour and another dough recipe.
What am I missing with the use of “00” flour?