Flours to Use with the Philips Pasta Maker

Pasta can be made with various types of flour: type 00 flour, all-purpose flour, semolina, durum wheat flour, almond flour, rice flour, etc. Each type of flour has a different water absorption capacity. “Stronger” flours, like semolina or type 00, may require up to 10 g (or ml) more liquid compared to others. Even flours of the same type but from different brands can behave differently. Additionally, room temperature and humidity also influence how much liquid is needed.

➜ For extruded pasta, re-milled semolina is recommended.
Type 00 flour alone is not suitable for extrusion: it tends to form a weak structure and is not recommended for regular pasta shapes. It may appear in some traditional recipes and can sometimes be added in small amounts, but this should be done carefully.

Semolina vs. Semola: important differences

The terms semolina and semola are often confused or used interchangeably, but they refer to different products:

Re-milled semolina (semola rimacinata) is a fine flour obtained by re-milling semolina.
Semolina is coarser in texture (though this may vary by brand). The coarser the grain, the more liquid it tends to require during mixing.

📌 Note: In many English translations, “semola rimacinata di grano duro” is often labeled simply as “semolina.” However, this is not entirely accurate. In Italy, “semola” typically refers to a finer, more refined flour ideal for both fresh and extruded pasta.

Traditional Flours

Re-milled durum wheat semolina
The most recommended for extruded pasta. It has excellent cooking resistance, rustic flavor, and a fine texture.
Durum wheat semolina
Coarser than re-milled semolina, requires more water. Less commonly used on its own, but useful in mixes.
Type 00 flour
Not recommended alone for extruded pasta. Can be added in small amounts to semolina for soft egg-based pasta.
Type 0 flour
Similar to 00 but slightly “stronger.” Better used mixed with semolina.

These can also be used for extrusion, but it's crucial to carefully balance the ratio of solids and especially liquids. Whole grain, spelt, chickpea, and other alternative flours generally require more liquid than re-milled semolina.
If the ratios are off, the dough may become too dry and hard to work with: this can stress the machine during extrusion, potentially causing it to overheat or even damage more delicate pasta dies.
Always test with small batches and adjust hydration accurately based on the flour used.

Alternative and whole grain flours

Whole durum wheat semolina
Rich in fiber and rustic flavor. Requires more hydration.
Spelt flour
Delicate flavor and good results, but best mixed with semolina to retain structure.
Whole wheat flour
Should be blended with other flours; otherwise, the pasta may fall apart.
Buckwheat flour
Gluten-free; must always be mixed with stronger flours or include binders (e.g., xanthan gum).

Gluten-Free and Specialty Flours

Rice flour
Gluten-free and very fragile. Should be blended with binders.
Corn flour (fioretto or fumetto)
Rarely used alone for pasta, but possible in mixes. Extrusion requires care.
Chickpea/lentil/pea flour
High in protein and good for alternative pasta. Use in moderate amounts.
Almond or coconut flour
Rarely used alone. Add in small amounts for flavor; dough becomes fragile.

Gluten-free flours cannot hold together well on their own, especially in extruded pasta.
Always add a binder like xanthan gum to improve elasticity and dough cohesion.
Just small quantities (e.g., 2–3 g per 250 g of flour) can significantly improve dough stability.

Recommended Brands

Re-milled durum wheat semolina
Highly recommended for extrusion due to its fine grain and excellent handling:

Divella
De Cecco
Caputo
Selezione Casillo
Molino Grassi (also Senatore Cappelli line)
La Molisana
Granoro (“Dedicato” line)

Type 00 and Type 0 Flours
Not ideal alone for extrusion, but usable in small portions in egg doughs or softer mixes:

Caputo (Classica, Pasticceria)
Tre Grazie (for fresh pasta)
Barilla
Molino Spadoni (including Manitoba)
Common supermarket brands

Whole and Spelt Flours
Perfect for a rustic or high-fiber touch. Often mixed with semolina to ensure smooth extrusion:

Molino Rossetto
Alce Nero
Antico Molino Rosso
Probios

Specialty and Gluten-Free Flours
Require more attention. Use binders like xanthan gum for elasticity and structure:

NutriFree (fresh pasta mix)
Schär (Mix B or pasta-specific flours)
Dalla Giovanna (gluten-free line)
Revolution (legume flours: chickpeas, lentils, peas)
Molino Spadoni (rice, buckwheat)
Probios (rice, corn, almond flour)