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Pasta Flour Demystified 🍝 - Like, Save Share! Ever stood in the flour aisle wondering which one is right for your homemade pasta? Here’s your cheat sheet: ✨ 00 Flour – Ultra-fine soft wheat. Think silky, smooth pasta like tagliatelle, fettuccine, and ravioli. Always paired with eggs. ✨ Fine Semolina (Semola Rimacinata) – Re-milled durum wheat. Slightly gritty, chewy but smooth. Great for cavatelli, orecchiette, and gnocchetti sardi. Water-based doughs. ✨ Coarse Semolina (Semola Grossa) – Gritty and rustic. Traditionally used for extruded pasta like spaghetti, fusilli, rigatoni. Some Southern Italian families also use it for hand-rolled orecchiette and cavatelli for that extra bite. 📌 Save this post so you never second-guess your flour again! #pastadough #homemadepasta #pastafromscratch #italianfoodsg #singaporefoodie #communekitchen #communekitchensg

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