can you use red fife flour for pasta

What is Red Fife flour?

But back to Red Fife: here is a flour that any respectable foodie must get to know – especially if that foodie calls herself a Canuck. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice.

What is the best flour to use for pasta?

Because firmness is so important with pasta, choosing a hard, high-protein, flour is a safe bet. And with wheat flour, the protein we're referring to is gluten. Gluten is what gives pasta its bite and elasticity. So, higher gluten equals more firmness and elasticity.

Which is better Red Fife or no-name Loaf?

The Red Fife loaf (forefront) is not nearly as puffed as the No-Name beside it, with perhaps as little as 30 per cent less oven-spring. I compared flavour, crumb and appearance. Red Fife is the winner.

What is Red Fife sourdough bread?

Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils. So, thought I, what could be better than to put beer and bread together?

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3, 10, and 50 lb bags

Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. It performs similarly to — and can be used in place of — modern Hard Red Winter wheat.

Panis Quadratus: Ancient Bread of Pompeii

A delicious whole wheat, seeded, pull-apart sourdough bread from about 2000 years ago whose characteristics have been reconstructed by food historians and archaeologists using ancient texts, depictions in art, and the analysis of intact bread loaves preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD.

Whole Grain Ginger Snaps

These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender.

Traditional Whole Grain Miche

This loaf is incredibly flavorful due to a large preferment, long fermentation, and trio of wheat varieties. The slow, cool hands-off fermentation keeps the texture soft and the crumb open.

Beetroot Sourdough Bread

This bread is unique and beautiful, and also quite delicious. It works well for sandwiches and toast, and is also perfectly moist and interesting by itself.

Slow, Lazy Sourdough Bread

Bread developed slowly - with a long, slow fermentation period - tastes better. Similar to making cheese, or cooking a stew or chili, or maybe the traditional American south's method of barbecuing pork. In all these cooking methods, one of the primary ingredients is time. Time for invisible good things to happen. Time for transformation.

Chia and Pumpkin Seed Sourdough Bread

This hearty seeded bread is full of sensory delights. The high percentage of chia and pumpkin seeds adds crunch and nuttiness to the chewing experience, while the fresh-milled red fife wheat gives delicious hints of cinnamon and anise to the flavor and aroma.

It's All About Gluten

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

First, What Exactly Is Pasta?

Before we go any further, let's remind ourselves of what pasta is. It's really simple: Pasta is just flour plus something liquid. Sometimes that liquid is water and sometimes it's egg. Some cooks even use milk, but for the most part, eggs or water are the main choices.

High-Protein (aka "Hard") Flour

Because firmness is so important with pasta, choosing a hard, high-protein, flour is a safe bet. And with wheat flour, the protein we're referring to is gluten. Gluten is what gives pasta its bite and elasticity. So, higher gluten equals more firmness and elasticity.

Semolina: Coarse Durum Wheat Flour

One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it.

So, What Is the Best Flour for Making Pasta?

None of this should be construed as saying that semolina is the best flour for making pasta. Really, pasta is so easy to make that the best flour for making it is probably whatever you have on hand. Bread flour? Absolutely. All-purpose flour? Most definitely. Just remember to use eggs. And by all means, give semolina a try.