Using bread flour instead of the recommended all-purpose flour for making pasta can lead to some differences in the final result. Here are a few things that may happen if you use bread flour for pasta:
Texture: Bread flour has a higher protein content than all-purpose flour. The higher protein content in bread flour creates more gluten when mixed with liquid and kneaded. This can result in a chewier and denser texture in the pasta. While some people may prefer this texture, it may not be the desired result for traditional pasta recipes, which typically aim for a lighter and more tender texture.
Toughness: The increased gluten development in bread flour can make the pasta dough tougher. It can be more challenging to roll out the dough thinly and may require more effort to cut or shape the pasta. The resulting cooked pasta may also be chewier and less delicate.
Absorption of liquid: Bread flour has the ability to absorb more liquid than all-purpose flour due to its higher protein content. This means that you may need to adjust the amount of liquid (usually eggs and/or water) in the recipe when using bread flour. You might need to add more liquid to achieve the right consistency of the pasta dough.
Flavor: Bread flour may contribute a slightly different flavor to the pasta due to its higher protein content. It might have a subtle wheaty or nutty taste compared to pasta made with all-purpose flour. The flavor variation might be more noticeable in delicate pasta dishes where the pasta itself plays a prominent role.
Overall, using bread flour for pasta can result in a denser, chewier texture and may require adjustments to the recipe to achieve the desired consistency. While it may be an interesting experiment, for traditional pasta recipes, it's generally recommended to stick with all-purpose flour or use a specific pasta flour that is specifically designed for making pasta.