Durum '00' Flour
Durum '00' Flour
Flourist Durum '00' Flour is milled from organically grown durum wheat from Etzikom, Alberta. Use this fine, sifted flour to create delicious home made fresh pastas and to add character and strength to breads and pizza doughs.
With a 50% extraction rate, this is the finest sifted flour we offer.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour.
Our sifted flours are passed through fine screens to remove the larger bran and germ particles leaving beautiful, soft and richly textured flour.
The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
Flourist produces a superior product
While I'm just getting used to the difference in textures, I love your flours . Your recipes are an excellent resource and the half dozen I tried, turned out beautifully. Keep up the great work and I look forward to future orders!
The effort of making pasta with this flour is very much worthwhile. Not only is this a quality product but the customer service is exceptional.
Just made a couple loaves of sourdough with the Red Spring Wheat last night and some pasta with the "00". Both were fantastic, exceptionally tasty. I can tell we're going to be ordering a lot of your flours! Love what you people are doing! Thank you for the delicious things! Chris
Flourist "00" is so good, Italian "mamas" would insist it's from the old country. This is my staple for handmade pasta. On it's own, it's great for richer sauces. The resulting flavour is night-and-day different from conventional flour and store-bought pasta. It's a great base if you want to dabble with whole wheat pasta and use 50% Einkorn, Red Fife, or Red Spring Wheat, with simpler sauces that feature the earthy flavour. I've noticed that the "00" takes much more water to hydrate properly. Expect to use 1.5-2x the amount of water to achieve the same dough-feel of other Flourist flours.