I imagine you intended to make some pasta. ’Then what’ would be up to you. Any pasta sauce or filling you fancy.

For making pizza dough....of course. 😍 Caputo 00 best flour = Italian!

Ps...I've never tried using it for anything else...

Recipe for pizza dough:

250 grams Caputo 00 Flour (about 2 cups)

1/4 cup warm water

1/2 cup cool water

1/4 tsp Active Dry Yeast

1 tsp Fine Sea Salt

1/2 tsp Granulated Sugar

I agree, pizza. I think Lars mentioned 00, he is also like Nicole a pizza making aficionado and uses the best of everything.

DH is insane on the subject of flour. 00 is a fineness rating. so 00 is very fine. It is not a protein rating like bread or cake flour is. Still most likely meant for Pizza.

I got a couple of those same bags at the beginning of COVID because they were the only flour available. I discovered that this flour is great for dusting something; otherwise… muh.

Pasta for lasagne, ravioli, tagliatelli, pizza dough, foacaccia, so many choices. My personal favorite is tagliatelli with butter and parmesan.

I have an ATLAS pasta roller with an assortment of cutters/rollers in addition to the ravioli maker that fits this unit. I also have an ”ice cube tray” looking ravioli maker. I haven’t made my own pasta for years.

I can buy a motor for my Atlas. If want to use attachments for my kitchenaid mixer, that’s a whole other gadget direction and expense. And somehow the KA pasta rolling set up looks clunky. I think in Italy, they have much nicer options.

Someday I want to make lobster ravioi and also butternut squash ravioli.

Zalco, tagliatelli with butter and parmesan sounds particularly appealing. I ate a huge rich sandwich 2 hours ago, and here I am thinking of food again ;) I’m part gull.

Tipo flour is for pizza.

Petalique, I have the Atlas machine too, but my crazy son watched a bunch of Pasta Granny videos and he makes the tagliatelli with a rolling pin and a pizza cutter. The Grannies fold up,the sheet and use a knife. He worries about sticking so he just rolls the dough out into a sheet and uses the pizza cutter.

Petalique, I am sorry, I just realized this video shows the Nonna using a machine. She does use 00. Most all the other videos are hand rolled. I was looking for tagliatelle.

Zalco, I use my herb roller/cutter when cutting out smaller strands of pasta or noodles. I use the pizza cutter when i want bigger noodles.

Thank you, what a great idea. Kate. I will pass on the info to DS2.

Any cutter can be used to make ravioli or none. Some people simply layout a sheet of dough then put filling on top generally in rows then cover with another sheet draped over the rest. A light pressing or not between rows then a sharp knife cutting between the mounds. One person who did catering used to use those sharp cutters used to make canapés to make mini ones.

AP flour brings to mind all of the fall yummies like muffins, tarts, or even used to thicken soups and stews unless you want a totally clear liquid.

I have to admit I too have a bunch of various flours some of which I have not even opened the bag.

I've used 00 flour mainly for pizza too, but I've also used it for pasta.

When I'm in Cathedral City, I roll out the pasta dough with a rolling pin, since I do not have a pasta machine there, and I have found this method to be easy enough.

Sometimes I roll out lasagna dough into a squircle, to fit my Corningware pan, and that way I only use one sheet of pasta per layer. I used to use raw pasta dough for lasagna, since it will cook in the pan, but I've found that the texture is better if I boil the pasta for a minute or two first.

I often use a bit of whole wheat flour in pizza, and when I do that, it negates the benefits of 00 flour, and so I just mix it with bread flour. I like the flavor of whole wheat flour in both pizza and pasta, and I generally use half WW in pasta but only 1/4 in pizza, and I also add a small amount of VWG to pizza dough.

I have used 00 flour for pizza, but don't usually. I've tried pasta with other flours and didn't like it. Now I use 00 always, though might add something else.

When our garden used to have more sunlight and we were flush with lots of interesting and colorful tomatoes, we’d make “Late Summer Tomato Pizza (Pie)” with whole wheat crust. I should get out that recipe, but it essentially went like this;

Preheat oven and set rack lowish in oven.

Cuisinart Whole Wheat Pizza Dough.

When it is ready, spread out in an EVOO’d jelly roll pan. Spread a layer of EVOO on the top.

Slice various heirloom and whatever tomatoes (not too thinly) and lay them on top of the oiled dough. Season with whatever is reasonable and appeals to you. Salt and pepper, bit of thyme and sage, or rosemary, maybe marjoram or oregano, hot red pepper flakes or basil or some basil leaves when it is removed from the oven. Don’t be stingy with the garden ripe tomatoes and don’t sweat the dough gettin a tad soggy — this is a wet tomato pie, but not sopping, well, okay, not dripping.

Sprinkle more EVOO atop the tomatoes.

Sprinkle some good or decent grated real parmesan cheese over the top. A good amount.

Turn on the kitchen exhaust fan and put tomato pizza pie in oven. I’m guessing we set oven to about 500 deg F at sea level. Bake until crust is cooked — maybe this wet pizza took 14 or more minutes.

Refrigerate leftovers. The cold seasoned fresh tomato sogged pie is delicious for breakfast or brunch or early yard chore supper. Cold beer!