I have fine caputo chef's 00 flour and I wanted to use it to make fresh pasta. The recipe I'm following calls for all-purpose flour. Can I substitute one for the other? Would I have to make any other changes to the recipe if I use the chef's flour?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)