http://kiwisizzler.com/2009/07/19/a-chefs-guide-ravioli/ Words & Pictures from a Kiwi Chef Sat, 15 May 2010 14:53:59 +0000 hourly 1 http://wordpress.com/ http://kiwisizzler.com/2009/07/19/a-chefs-guide-ravioli/#comment-123 kiwisizzler Sat, 16 Jan 2010 23:22:33 +0000 http://kiwisizzler.com/?p=348#comment-123 '00' flour is a high gluten flour so I would suggest looking for a 'strong' or 'bread' flour. It is the opposite of softer flours which are more suited for light pastries and cakes. Hope this helps. :-) ’00′ flour is a high gluten flour so I would suggest looking for a ‘strong’ or ‘bread’ flour. It is the opposite of softer flours which are more suited for light pastries and cakes. Hope this helps. :-)

]]> http://kiwisizzler.com/2009/07/19/a-chefs-guide-ravioli/#comment-122 tasteofbeirut Fri, 15 Jan 2010 18:58:26 +0000 http://kiwisizzler.com/?p=348#comment-122 I was wondering if you could help me out. I am trying to make some recipes that use Flour 00 which is the flour used in Italy; that is the flour used in Lebanon also for virtually everything in pastry and bread; do you know if there is another flour I could substitute with? I live in Dallas and I don't have access to the flour 00 here. Thanks a bunch for your reply! I was wondering if you could help me out. I am trying to make some recipes that use Flour 00 which is the flour used in Italy; that is the flour used in Lebanon also for virtually everything in pastry and bread; do you know if there is another flour I could substitute with? I live in Dallas and I don’t have access to the flour 00 here.
Thanks a bunch for your reply!

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