What type of flour is best for making pasta?

Semolina flour is considered the best choice for making pasta due to its unique properties. It is derived from durum wheat, which has a high protein content and gluten strength, making it ideal for creating a firm, elastic dough. This elasticity is crucial for pasta, as it helps maintain the shape and texture during cooking, resulting in a desirable al dente bite.

The coarser texture of semolina flour also contributes to a pasta surface that holds sauces better, enhancing the overall flavor experience. The color and flavor of semolina pasta are typically superior, giving dishes a richer appearance and taste.

While other flours like all-purpose and whole wheat can be used for making pasta, they may not provide the same structure and texture. All-purpose flour is versatile but has a lower protein content compared to semolina, which can lead to softer and less durable pasta. Whole wheat flour can add a nutty flavor and additional fiber but may result in a denser pasta that may not yield the same quality. Rice flour is gluten-free and suitable for specific dietary needs, but it does not have the gluten that provides the necessary elasticity for traditional pasta. Thus, semolina is the preferred choice for achieving the best results in pasta-making.