Pasta flour (00 / semolina)
Finely milled 00-type flour or semolina for an elastic, resilient pasta dough.
Pasta flour is finely milled wheat flour of the 00 type or durum semolina, high in protein. It gives an elastic, resilient dough that rolls out well and holds its shape when boiled.
Calories, proteins, fats and carbohydrates per 100 g of product
Pasta flour (00 / semolina), Raw: Calories 357.8 kcal, Proteins 13.3 grams, Fats 1.8 grams, Carbohydrates 72.0 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared with us by the chef of the restaurant "L.E.S." Andrey Kolodyazhny.
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Spätzle is a simple yet exquisite dish from European cuisine, especially popular in Germany and northern Italy. These tender, slightly chewy dumplings made from egg dough with nutmeg have a mild flavor with subtle nutty notes. They are traditionally served hot, sautéed to a delicious golden crust in butter. Spätzle pairs wonderfully with meat stews, mushroom sauces, or simply with a piece of aromatic cheese. At home, it is prepared by passing the dough through a special sieve or shaping small droplets directly into boiling water with a knife. Its unique texture and rich flavor make spätzle a beloved dish at family dinners and festive gatherings, filling the home with warmth and comfort.
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Nut and oat-wheat unleavened bread is a true embodiment of simplicity and flavor. This recipe is rooted in European culinary traditions that value the naturalness of ingredients and rich taste. Oats soaked in buttermilk give the bread a tender texture, while walnuts and pumpkin seeds add crunch and a light buttery sweetness. The unleavened dough is lovingly shaped and baked to a golden crust that can be highlighted with olive oil or egg yolk. This bread pairs wonderfully with honey, cheese, or butter, perfectly complementing both a morning breakfast and a cozy evening dinner. Each slice carries the warmth of home and the taste of nature.
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Gnocchi with basil pesto is a true embodiment of Italian culinary sophistication. This recipe combines the tenderness of spinach and ricotta with the aroma of fresh basil and the rich flavor of parmesan. The origin of gnocchi dates back to ancient Rome when pasta made from dough became popular for its heartiness. Paired with classic pesto, this version acquires a rich taste with nutty and herbal notes. Soft gnocchi soaked in aromatic sauce turn into a true masterpiece of Mediterranean cuisine. They are perfect for both a cozy family dinner and an exquisite dinner party. Gnocchi with pesto is a harmony of textures and flavors that brings pleasure with every bite.
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Homemade pasta dough is the embodiment of Italian tradition and family warmth. This egg and olive oil-rich dough gives pasta a rich flavor and silky texture. Such dough is perfect for making fresh pasta, whether it's tagliatelle, fettuccine, or ravioli. Its history dates back centuries when Italian families hand-kneaded the dough, passing recipes down through generations. It is pliable to work with, holds its shape well, and pairs beautifully with any sauces—from classic tomato to delicate cream. Resting in the fridge makes it more elastic, easing rolling and shaping. This is the art of homemade cooking where each strand of dough carries a piece of care and love.
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