Organic Durum '00' Flour
The best flour for making fresh pasta!
Flourist Durum '00' Flour is milled from organically grown durum wheat from Wood Mountain, Saskatchewan. Use this fine, sifted flour to create delicious homemade 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.
See our Durum '00' pasta recipe here.
Staple for a wannabe pasta granny
This flour is the best 00 in the city. I'm a pasta enthusiast and have tried many flour brands over the years, but nothing compares. When it comes to 00, this is the way to go. Just waiting for Flourist to drop semolina one day *fingers crossed*
Positively Perfect Pasta
I have been making my own pasta for years and I can tell you there is nothing that compares to fresh homemade pasta. I have always used whole wheat flour but once I found Flourist and saw that they had Duram 00 freshly milled. I decided to give it and their pasta recipe a try. The best! I do love how the recipe can be adjusted according to weight rather than cup measures to make whatever number of portions you require. I can't go back to plain whole wheat flour anymore for my pasta. The flour and the recipe really brought my enjoyment and love for fresh pasta up several notches. Thank you!
Brilliant for pasta and something quite unexpected
I use a large egg and 91 grams of 00, for a tasty serving of fresh pasta. This flour also has the evocative fragrance of a ripe field of wheat. I'm able to conjure up an image of my dad with very little effort. He's absolutely beaming with joy, while taking in the sections of wheat that were about to be combined. Cheers and thank you.
Great for pasta
I bought this flour recently and used it to make nettle pasta (blanch nettles, blend with egg to make the pasta). The result was an excellent pasta which rolled out nicely and formed a tasty result. Next I'm going to make herb pasta using parsley and tarragon from the garden. Highly recommended.
The best pasta flour available
Cannot recommend highly enough. Makes perfect pasta either egg or water-based, but beware this flour acts differently than shelf-stable grocery store 00 flour and if you're following a recipe you should hold back on the flour amount stated. I find it helpful to measure the cracked egg(s) first, and multiply by 1.6 to get the appropriate flour weight, adding more as necessary when kneading to get a non-sticky, elastic dough depending on the humidity.