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| yes... no.. I dunno! But I am sure it wouldn't be a problem! try it and let us know!!!!!
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| The reason I am asking is that I am concerned there may be too much gluten in this pasta for fresh egg pasta. I called customer service and they told me to post here and someone knowledgeable from the company would post something. Perhaps someone who has actually made pasta with the flour could let me know if it works. |
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| Rob, Go to the main Caputo site in Italy. You'll see quickly that they make a range of flours, one of which is for pizza and another for pasta. Different blends and gluten amounts I suspect. Jim
__________________ "Made are tools, and born are hands"--William Blake, 1757-1827 |
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| I can clear this up. :-) First off, you can use the Caputo flour for pasta, and it would be a good addition to homemade pasta using Durum flour (Grano Duro), but the Caputo itself is not Durum flour -- that really nice, grainy, yellow flour that you use for pasta and Pane Pugliese. Hope that is helpful. On the flour itself, the 55lb bags are called Pizzeria flour, where the 2.2lb (1kg) bags (also blue) are slightly (just slightly) less strong. I've cook with both side by side, and for me, it is difficult to tell the difference. James |
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