01
All-Purpose Flour
10.0best for pasta1 cup : 1 cup
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
10.0
Fresh pasta depends on 00 Flour for smooth, rollable dough with good chew. Protein content directly affects the texture and bite of the finished noodle.
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
More gluten; good for pizza dough
Lower protein, closer to 00 softness