In the US, flours are categorized by how much
protein they contain, which directly affects the
gluten formation in whatever is being made.
In Italy and other parts of Europe, flours are
categorized based on how finely the flour has
been ground. Coarsely ground "2" flour is at
one end of the spectrum with powder-fine "00"
at the other end. The "00" flour makes an
extremely supple pasta dough, smooth as silk,
easy to roll, and very tender to the bite when