[Aednat85]

When I can, I do like to try and cook from scratch and one thing i've yet to make but fancy trying is pasta.

Now i've looked at various recipes and many people seem happy with 100g of flour to 1 medium egg. The flour though, people keep mentioning 00 grade as this is the finest type available. As Asda is my closest supermarket (I can't drive and going too far away from home makes me anxious) I decided to look at their online store so I can get a general idea for cost.

1kg of 00 = £1.78
1.5kg smart price = 52p

Would it be ok for me to use the smart price flour and just sieve it many times to make it all soft and fine?

Being on benefits, my weekly food budget isn't alot and i'm finding it quite hard to justify near 2 quid on flour.

Also, if this pasta making works out well, what kinds of things would you recommend adding to the mix to add a little variety now and then? Would finely chopped spinach leaves work well?

[LaChatteGitane]

I am no expert, but from time to time I do make my own pasta. I just can't be bothered to chase after 00 flour, so i've always used plain flour without any problems.
Go for it I'd say.

[home_alone]

If the 'smartprice' flour is bread flour then try it - ordinary plain flour won't work.

This is a good article

http://www.flourbin.com/cgi-bin/pnDb...::33::user::::

[LaChatteGitane]

Quote:

Originally Posted by home_alone

If the 'smartprice' flour is bread flour then try it - ordinary plain flour won't work.

This is a good article

http://www.flourbin.com/cgi-bin/pnDb...::33::user::::

Where in the article does it say that 'ordinary plain flour won't work' ?
From experience I know it works.
What is ordinary plain flour anyway, if not wheat flour ? Maybe it isn't as fine as 00 and strong flour, but if I remember correctly 'strong white flour' contains also raising agents.

[home_alone]

Quote:

Originally Posted by LaChatteGitane

Where in the article does it say that 'ordinary plain flour won't work' ?
From experience I know it works.
What is ordinary plain flour anyway, if not wheat flour ? Maybe it isn't as fine as 00 and strong flour, but if I remember correctly 'strong white flour' contains also raising agents.

The flour I'm referring to is the 'ordinary' plain flour used to make cakes etc, not that used for bread, which requires a 'strong' flour.

I wasn't clear enough in that I neglected to say I was referring to the use of flour by itself, without adding egg. Apologies.

The 'strength' of flour applies to the protein content, bread flour contains more protein & is 'stronger' than cake flour, which is lower in protein. Only 'self raising' flour contains raising agents, any 'plain' flour, whether strong or not, doesn't.

[LaChatteGitane]

Quote:

Originally Posted by home_alone

The flour I'm referring to is the 'ordinary' plain flour used to make cakes etc, not that used for bread, which requires a 'strong' flour.

I wasn't clear enough in that I neglected to say I was referring to the use of flour by itself, without adding egg. Apologies.

The 'strength' of flour applies to the protein content, bread flour contains more protein & is 'stronger' than cake flour, which is lower in protein. Only 'self raising' flour contains raising agents, any 'plain' flour, whether strong or not, doesn't.

There is a lot of pooha about flour. They differ greatly from country to country.
I have lived in a couple and always use plain flour for everything that requires flour. Let's just say that I also use ordinary plain flour for making bread (and I make loads of bread )
Yes, an egg would be required for making pasta with ordinary plain flour, but it's not that it wouldn't work.
OP doesn't want to spend an arm and a leg on 00 flour, so IMO, OP can use plain flour with an egg, which, I suspect will still be the cheaper option.

And thanks home-alone, I now have learned a bit more about the gluten content in the different types of flour.

[degsyhufc]

Quote:

Originally Posted by Aednat85

When I can, I do like to try and cook from scratch and one thing i've yet to make but fancy trying is pasta.

Now i've looked at various recipes and many people seem happy with 100g of flour to 1 medium egg. The flour though, people keep mentioning 00 grade as this is the finest type available. As Asda is my closest supermarket (I can't drive and going too far away from home makes me anxious) I decided to look at their online store so I can get a general idea for cost.

1kg of 00 = £1.78
1.5kg smart price = 52p

Would it be ok for me to use the smart price flour and just sieve it many times to make it all soft and fine?

Being on benefits, my weekly food budget isn't alot and i'm finding it quite hard to justify near 2 quid on flour.

Also, if this pasta making works out well, what kinds of things would you recommend adding to the mix to add a little variety now and then? Would finely chopped spinach leaves work well?

I use Very Strong Bread Flour and find it produces better dough than standard flour or even bread flour.
Not sure if it would have the same effect on pasta though
http://www.mysupermarket.co.uk/Shopp...flour&SortBy=3