It’s not always economical or time-effective to use actual Italian farina (flour) in your Nonna’s recipes when you only have American grocery stores near you.
Given the differences between the flours, these will not be exact substitutions, but it may help kick it up a notch.
Type 0 Farina: All-purpose flour has a similar protein content and texture to Type 0 farina, making it a suitable substitute for most recipes. The main difference between the two flours is the type of wheat used and the milling process, but for most applications, all-purpose flour will produce similar results to Type 0 farina. To approximate the texture and protein content of Type 0 farina, you can mix two parts cake flour with one part bread flour.
Type 00 Farina: Type 00 farina is a very fine, highly refined flour that has a lower protein content and a softer texture compared to all-purpose flour. It is a fine-textured flour that is suitable for delicate baked goods, such as cakes and pastries in Italy. To approximate the texture and protein content of Type 00 farina, you can mix two parts cake flour with one part all-purpose flour. Type 00 farina, is commonly used in Europe for croissants and other delicate pastries, in the USA, pastry flour alone is a good substitute. Pastry flour has a lower protein content than all-purpose flour and a fine texture, making it ideal for making tender and flaky pastries. The key is to use a low-protein flour with a fine texture for best results when making delicate pastries.
Manitoba Farina is a type of high-protein flour that is commonly used in Italy and other parts of Europe. In the USA, a good substitute for Manitoba farina is bread flour. Bread flour has a higher protein content than all-purpose flour and is specifically designed for making yeast-based baked goods that require a strong gluten structure. Bread flour can be used in place of Manitoba farina in recipes that require a high-protein flour, such as bread, pizza dough, and bagels.