Helen Rennie | Pasta Test: American vs Italian Flour @helenrennie | Uploaded 3 years ago | Updated 3 hours ago
American vs Italian Flour for Pasta

00:00 Intro
00:29 Egg pasta vs Water pasta
01:35 Egg Pasta Flour Test
04:35 Flour Geekiness (Comparing American and European Flour)
07:55 Water Pasta Flour Test

Egg Pasta Video: youtu.be/m_fu5RaXMVk
Water Pasta Video: youtu.be/m04OrKjXsXM

Resources:

Caputo Flour Protein Content According to Brickovenbaker.com:
brickovenbaker.com/pages/information-about-caputo-flours#:~:text=Caputo%2000%20Pasta%20e%20Gnocchi,(durum)%20wheat%20with%20pasta.

Caputo Chef’s Flour Protein Content According to Kenji Lopez-Alt on Seriouseats.com:
slice.seriouseats.com/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

Flour Types in the US vs Europe by Jerry & Marsha De Angelis:
http://www.theartisan.net/Flours_One.htm

Wheat Kernel Image:
Wheat-kernel_nutrition.svg: Jkwchui derivative work: Jon C, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons

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