What Type of Flour is in Pasta? The Key Ingredients for Perfect Dough

January 13, 2026 •

4 min read

Pasta's characteristic chewiness and texture are largely determined by the type of flour used to make it. The two most common options are durum wheat semolina, used for its sturdy, coarse properties, and soft '00' flour, prized for its ability to create silky, tender egg pasta.

Quick Summary

The best flour for pasta depends on the desired texture and shape. Semolina, made from hard durum wheat, is best for dried and extruded shapes, while finely milled '00' flour is ideal for tender, delicate fresh egg pasta.

Key Points

Durum Wheat Semolina: Used for firm, dried, or extruded pasta like penne; offers a chewy, al dente texture and a golden color.
'00' Flour: An extra-fine, soft wheat flour from Italy, ideal for tender, fresh egg pasta and stuffed shapes like ravioli.
Protein Content is Key: Durum wheat has high protein for a strong gluten network, while '00' flour's fine texture and moderate protein create a pliable, silky dough.
All-Purpose Flour as a Substitute: Can be used for fresh pasta, but the results will be less authentic and may lack the ideal texture and elasticity.
Flour Choice Depends on Pasta Style: Select semolina for sturdy, sauce-grabbing shapes and '00' for delicate, silky varieties like fettuccine or lasagna.

Demystifying Pasta Flour: Semolina vs. '00'

When it comes to making pasta, the choice of flour is critical. The right flour dictates the texture, bite, and how well the finished product holds its shape. While all-purpose flour can work in a pinch, traditional Italian pasta relies on specialized wheat varieties and milling processes that offer superior results. The most authentic and recommended flours are semolina and '00' flour, each suited for different pasta styles.

Durum Wheat Semolina: The Backbone of Dried Pasta

Semolina is a coarse, amber-colored flour milled from hard durum wheat. This wheat is the hardest of all wheat species and is grown in warm climates like Southern Italy. The defining characteristics of semolina are its high protein content and gritty texture. This combination is what gives dried, commercially made pasta its firm structure and the coveted al dente bite.

Key Characteristics of Semolina Pasta:

High Protein Content: Provides a strong, durable gluten structure that allows pasta to hold its shape during extrusion and boiling.
Coarse Texture: The gritty consistency helps prevent pasta from sticking together, especially for extruded shapes like penne and macaroni.
Distinct Flavor: Semolina imparts a nutty, slightly sweet flavor and a signature golden hue to the pasta, even without eggs.
Used for Extruded and Water-Based Pasta: Semolina is the classic choice for dried pasta and for making 'pasta bianca,' a traditional Southern Italian eggless dough made with only semolina and water.

'00' Flour: The Secret to Silky Fresh Egg Pasta

'00' flour, pronounced 'doppio zero,' is a finely milled soft wheat flour from Italy. The '00' designation refers to the milling grade, with '00' being the finest. Despite being soft wheat, high-quality '00' pasta flour has a moderate protein content that behaves differently from semolina. When combined with eggs, it creates a smooth, elastic dough that is perfect for delicate, fresh pasta.

Key Characteristics of '00' Flour Pasta:

Very Fine Grind: Creates a smooth, silky dough that is easier to roll thin by hand or with a pasta machine.
High Workability: The fine texture allows for excellent liquid absorption, resulting in a pliable dough ideal for stuffed pastas like ravioli or intricate shapes.
Tender Texture: Cooked '00' flour pasta is soft and tender, melting in your mouth, which is why it is favored for egg-based northern Italian pasta.
Ideal for Egg Pasta: The fine flour combines seamlessly with egg yolks to form a supple, golden dough for pasta shapes like tagliatelle, pappardelle, and lasagna sheets.

How Protein and Grind Size Matter

At the core of pasta-making are two fundamental factors: protein content and grind size. Durum wheat, used for semolina, has a high protein count (up to 14%), resulting in a strong, less elastic gluten structure that is ideal for extruded pasta that must withstand drying and cooking. Conversely, '00' flour, from softer wheat, typically has a moderate protein content (around 10-12%) and an extremely fine grind, creating a more tender and pliable dough.

This is why the type of pasta you're making is so important. A thick, chewy, extruded rigatoni needs the sturdiness of semolina, while a delicate, folded ravioli calls for the silky texture of an egg-based '00' flour dough.


Feature	Semolina Flour	'00' Flour	All-Purpose Flour
Source Wheat	Durum Wheat (Hard)	Soft Wheat	Blend of Hard and Soft Wheat
Grind Size	Coarse, Granular	Extra Fine, Powder-like	Medium
Best For	Dried, Extruded Pasta (Penne, Macaroni), Water-based doughs	Fresh, Egg-based Pasta (Tagliatelle, Ravioli), Tender Doughs	Acceptable Substitute for Fresh Egg Pasta, less traditional
Texture	Firm, Chewy, Al Dente Bite	Soft, Tender, Silky	Softer than Semolina, but can be gummy or less pliable
Gluten Strength	Strong, less elastic	Elastic, pliable	Balanced, but variable
Flavor	Nutty, Earthy	Mild, Subtle	Neutral

Other Flours and Considerations

While semolina and '00' flour are the gold standard, other options exist. Whole wheat pasta, for instance, is made with whole durum wheat, offering more fiber and nutrients but a heartier, denser texture. Blending flours is also a common practice; many home cooks and chefs mix semolina with '00' or all-purpose flour to balance texture and pliability.

For those seeking health benefits, whole grain and semolina pasta offer advantages. Semolina pasta has a lower glycemic index than regular white flour pasta, which helps with blood sugar control. It is also a good source of iron, protein, and B vitamins.

Conclusion: Choose Your Flour Wisely

To achieve authentic, high-quality results at home, understanding what type of flour is in pasta is the crucial first step. The choice between semolina for hearty, firm pasta and '00' flour for tender, delicate varieties will define your finished dish. For those new to homemade pasta, starting with a blend of '00' and semolina is a great way to learn how different flours interact before committing to a specific style. Ultimately, the right flour depends on the desired outcome and the type of pasta you're making. For a comprehensive guide on different flours, consult sources like the authoritative culinary reference(https://cristinaskitchen.com/choosing-the-best-flour-for-homemade-pasta/).

Frequently Asked Questions

Yes, you can use all-purpose flour for fresh pasta, especially egg-based doughs. However, it will produce a softer, less chewy noodle compared to traditional flours like semolina or '00'.

Both come from durum wheat, but semolina is coarsely ground, while durum flour is milled to a finer, more powder-like consistency. Semolina is used for firm pasta, and durum flour is often blended for softer pasta or bread.

Yes, semolina flour typically contains more protein, fiber, and B vitamins compared to standard all-purpose flour. Pasta made from semolina also has a lower glycemic index, which helps regulate blood sugar.

The golden color often comes naturally from the carotenoid pigments present in semolina flour. Egg yolks also contribute to this yellow color in fresh egg pastas.

Durum wheat semolina is the best flour for extruded pasta shapes like penne, fusilli, and macaroni. Its high protein and coarse texture create a firm dough that holds its shape well when pushed through a machine die.

For delicate stuffed pastas such as ravioli, Italian '00' flour is preferred. Its very fine texture and moderate gluten create a silky, pliable dough that rolls thinly and seals perfectly around fillings.

'Pasta bianca' is a traditional Southern Italian pasta dough made with only semolina flour and water, without eggs. It is known for creating sturdier, rustic shapes like orecchiette and cavatelli.