Types of Flour for Making Pasta

*Different types of flour and ground nuts can be incorporated into pasta dough to change the texture, color and flavor*. To make these doughs, the food-processor mixing method is recommended.

*Barley Pasta*
Use 2 parts all-purpose flour to 1 part barley flour

*Buckwheat Pasta* (earthy flavor)
Use 1 part all-purpose flour to 1 part buckwheat flour

*Chestnut Pasta*
Use 1 part all-purpose flour to 1 part chestnut flour

*Chickpea (Garbanzo Bean) Pasta*
Use 2 parts all-purpose flour to 1 part ground chickpea (garbanzo bean) flour

*Cornmeal or Polenta Pasta*
Use 1 part all-purpose flour to 1 part instant polenta flour

*Flaxseed Pasta* (for additional fiber)
Use 3 parts all-purpose flour to 1 part ground flaxseed meal

*Potato Flour Pasta*
Use 2 parts all-purpose flour to 1 part potato flour

*Semolina Pasta* (somewhat nutty flavor)
Use 1 part all-purpose flour to 1 part semolina flour