cjy (02/24/83)
In reply to Enid Brown's article on pasta recipes, where it was stated that Enid wanted to add protien to regular flour in order to make better pasta. I was in a grocery store the other day and I found a package of Pillsbury Bread Flour. This flour has a high gluten content and will make better pasta and bread than regular flour. I don't know how available it is around the country. For years I have read the labels of various types of flour and found that the highest gluten content was in certain whole wheat flours ( the brand names escape me ). If you live in a town that has a local bakery, maybe you can pry loose some of their flour that they use for bread. It is unlikely that you will get very much or that it will come at a reasonable price, but that is another source of high-protien flour for pasta. Happy cooking, Chuck Young at .....ihuxi!cjy