“I use Italian 00 flour for all sorts of things. Apart from pizza and pasta, for cakes, shortcrust pastry for that extra melt-in-the-mouth texture. It has a wonderful flavour and texture. In fact I use it more than plain flour and just mix in bicarbonate of soda and cream of tartar for cakes and and pastry in place of self-raising flour. I've used this flour for a few years and started buying from Bakery Bits last year. Definitely recommend both product and Bakery Bits.”
“Matthews Italian Typo OO. A thoroughly pleasant and progressive gluten development flour. The pasta (both egg and plain) turned out beautifully. Will next aim to make a thin pasty dough from it”
“I use this flour for making fresh pasta and occasional pizzas. It is a fine flour and I find it makes much better pasta than using white bread flour or all purpose flour. I rarely buy ready-made pasta now as we prefer to eat fresh tagliatelle or ravioli. Leftover pasta keeps in a bag in the fridge for several days.”
“Made a great focaccia with this flour. Topped it with garlic and rosemary and olive oil. The flavour was great and different from ordinary flours. The texture of the bread was different. It was a top quality Italian experience. Next it will be Pizzas!”
