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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Three noodle chicken
Date: Mon, 11 Nov 2024 15:54:54 -0000 (UTC)
Organization: A noiseless patient Spider
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On 2024-11-11, Janet <nobody@home.com> wrote:
> In article <vgrg9s$ippp$9@dont-email.me>, 
> j_mcquown@comcast.net says...
>> 
>> On 11/10/2024 11:17 AM, Janet wrote:
>> > In article <vgqgg7$e0sb$1@dont-email.me>, chamilton5280
>> > @invalid.com says...
>> >>
>> >> On 2024-11-10, Janet <nobody@home.com> wrote:
>> >>> In article <vgo2rt$3s4t1$1@dont-email.me>, chamilton5280
>> >>> @invalid.com says...
>> >>>>
>> >>>> On 2024-11-09, Janet <nobody@home.com> wrote:
>> >>>>>   
>> >>>>>    Pasta is made of durum wheat; noodles ain't.
>> >>>>
>> >>>> Dry pasta.  Fresh pasta might be made from ordinary
>> >>>> wheat flour.  Especially when made at home.
>> >>>
>> >>>    especially by people who make terrible pasta because
>> >>> they don't know much about flour.
>> >>
>> >> Millions of Italian cooks make fresh pasta with ordinary
>> >> wheat flour.
>> > 
>> >    What exactly do you mean by "ordinary" wheat flour?
>> >     
>> > 
>> >    Janet UK
>> 
>> It's called AP (all purpose) flour in the US.
>
>   Breaking news,;  In Italy they don't use US AP flour. 

No, but they use Grano Tenero, which is similar.  The 00
grade of soft wheat flour is used for fresh pasta.

-- 
Cindy Hamilton