Molino Antimo Caputo Napoli '00' Flour + Semola Flour

One of the bags had a tiny tear at the bottom corner but it wasn’t a big deal, I put into my storage container. The flour I got was clean and tastes great. I made some puff pastries and was really good, superior to any other brand.

Makes great pizza crust. Glad I tried it.

We just got back from a trip to Italy and I wanted to try to replicate the delicious fresh pasta we enjoyed during our trip. I was pleasantly surprised that by using equal part of the Napoli ‘00’ + semola (semolina) flour, fresh eggs, my stand mixer, and an inexpensive pasta machine I was able to get excellent results. In some of my research I learned that the ‘00’ flour has a higher protein content and when mixed with the semolina flour it produced a hearty and flavorful pasta.Each bag weighs 2.2 lb and I estimate I can make about 6 servings of pasta with this set. One serving produced enough pasta for my family of 4. I will be buying these flours again.

I make a lot of pizza. Researched for years, got a big heavy pizza steel, and make my dough a few days in advance for maximum flavor development. This is a great flour. My go to flour is King Arthur All Purpose White, an excellent flour for most everything, except for bread making where I use King Arthur Bread Flour. The Molino Antimo Caputo 00, mixed 50:50 with King Arthur Bread Flour makes fantastic pizzas. It is a pleasure to work with and the results are better tasting. Highly recommended. Tip! Buy a pizza steel for baking. Much better than a pizza stone. Heat it to 550 degrees. Make sure it is really hot. It takes an hour for the heavy steel to get heated all the way. Take your time. When you are ready to bake the pizza, turn the oven to Hi broil, and bake it. That way the bottom bakes from the heat in the steel, and the toppings start cooking from the broiler. In my oven it takes around 3 minutes to get a crispy outside, and soft inside so you can fold the pizza. With the broiler you get nice little black/brown burn marks on the puffed crust. It ends up looking quite artisanal!

I was very happy with this purchase. This flower makes the best pizza.Someone wrote in there review that they found bugs in their flour. This flower is pure and clean without any contaminants. Sadly some people may complain about things that have nothing to do with the product but maybe the cleanliness of their house.Definitely do not put this flower in the freezer like someone mentioned. It does not say to do that anywhere on the packaging. You can actually ruin your flower by doing so. It would cause moisture to accumulate in the bag which would make it unusable.All in all this flower is excellent. It is spendy but I found it to be worth it.

These items can be hard to find at a local grocery but they ARE needed for that silly texture you're looking for in pastas. However, the price is a bit steep! When I can find locally, this proce is double that...yikes. Works if you can't find anywhere else but I wouldn't make this your primary purchase stop.

OO flour is what the Italians use. The more Semola flour you use the crispier. Also use the Semblance to dust the underside to help it slide into your pizza oven

My husband and I took a cooking class when we were in Italy a couple of months ago and the chef suggested using a combination of 1/3 semolina and 2/3 00 flour in the homemade raviolis we were making which came out delicious.We don't usually eat gluten/wheat at home (in the USA) however we decided to try it while we were in Italy since they grow their food differently than we do here. Neither of us have been diagnosed with an allergy to it per se however we do notice more bloating etc usually after eating something in the USA with gluten in it. Neither of us seem to have that problem when eating wheat grown in Italy so it's nice to enjoy once in a while.We decided to make the raviolis for our family when we were back from our trip and I wanted to use flour from Italy because it seems to digest better for us plus I wanted to use the exact style the chef mentioned. This flour worked perfectly for us and it was a good starter set since it had both types of flour that he suggested.. We used it to make ravioli last month and fresh fettuccine this past weekend and both came out delicious...not quite as good as the chef of course but that's on us since we're still trying to figure out how thick or thin we should roll it out.I am ordering more of the 00 this week to stock up for our next Italian night!