For the chef who’s ready to take the next step in the kitchen and try making homemade pasta, this pasta fresca box contains all the tools you need to succeed. The most important ingredient? The flour! Italian cooks know that the success of any recipe depends on using the right flour for the job, which is why we’ve included the two most important types of pasta flour to help you achieve your goals. Also in the kit are some of our favorite Sicilian herbs and a hand-hewn maple wood raviolo mold that does double duty: its textured reverse side is perfect for rolling malloreddus and gnocchetti.
While 00 flour is ground from the soft grano tenero variety of wheat, semola flour is ground from hard grano duro wheat, a staple in Italy for its use in pasta making. Because the grains are ground whole, they retain more protein and fiber than more heavily processed flours. Soft 00 flour makes a smooth, supple dough that can be kneaded, shaped, and rolled effortlessly and cooks up with just the right amount of chewy bounce; try it for tagliatelle, pappardelle, or filled pastas like ravioli. Semola is a wonderful choice for rustic short shapes like orecchiette or gnocchetti. The slightly craggy texture of a semola dough allows the pasta to absorb more sauce, making every bite extra-flavorful.