Though it does not have to be, most traditional flour is made from a blend of hard and soft wheat. It contains about 10-12% protein content, and is often bleached.

Pastry flour (as well as cake flour) is a bit finer and less dense, and is made only from soft wheat. This gives it a smoother, softer texture and a more pale, lighter coloring. It also has less protein, more like 8-10%. Pastry flour likewise contains less gluten than all-purpose or traditional wheat flour.
Source(s):
http://www.joyofbaking.com/flour.html
http://bakingbites.com/2008/10/what-is-pastry-flour/

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