For now, you'll be ok with either. All Caputo flours are readily available online at a cost lower than at specialty stores. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. Absolute perfection! Pasta fresca e gnocchi Facile da stendere. There is no such things called Caputo "Rosso" or "Blue". It's called Pizza a Metro. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. All of the books’ recipes started with a hillock of flour atop a cutting board or counter, then suggested I make a well in the middle and add egg.  Slowly, flour and egg stirred together begin to make a dough, which is kneaded until smooth. You can use it for pizza crust, pasta making, bread, and pastries. http://www.wheatflourbook.org/p.aspx?tabid=33 Antimo Caputo Type 1 Flour. Breaux Bridge–what a great lil’ town. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. The pizza iron definitely is superior than the pizza stone. In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. $15.95. I use 550 oven and pizza iron to bake for 6 min. A long, cold ferment is perfect for low-yeasted pizza dough. Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00, but it is re-ground and finer than most other semolinas. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. That is a hard wheat. What's the difference? 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice BTW I grew up in Breaux Bridge- I love your blog! Both of these come in Red (Rosso) bags. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. for occasional good deals. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. I think it allows the oven to have a more stable temperature. Contents. You can use it for pizza crust, pasta making, bread, and pastries. Antimo Caputo Durum Wheat Semolina. (max 2 MiB). It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. In other words, the higher the W number, the more water the flour can absorb. Much better results that way. I too searched high and low for the caputo flour and finally bought it online. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. $16.95. I don't have $100 burning a hole in my pocket right now, but maybe someday. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it I'm not the best resource for all of the technical details, I don't speak much Italian, and I just want people to call the stuff by their real names because the colors used on the bags does not relate to what's in the bag as far as I know. The fact is, the label Tipo "00" has nothing to do with protein content. 1 Antimo Caputo Flour. In one of the blog posts, a food scientist named Joe goes into differences at a technical level in the comments section, and claims that each of the flours are distinct flours, and that the smaller versions for packed in 1 kilo bags for retail are not the same as the restaurant sized bags, even though people have been claiming that the Chef's is the same as the Pizzeria, and others claiming that it's the same as the Rinforzato. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf I’m still tinkering, trying to find my “favorite” dough. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… Dettaglio prodotto. *Additive Free. Ideal for long fermentation and neapolitan classic pizza. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). Recommended for pizza, bread and pasta. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. In the mean time, if you have access to any 1/4" steel plate or. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. To some people, that's like serving them a well done steak. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). Molino Caputo = "Caputo Mill", the name of the mill. ... Antimo Caputo srl - P.iva 03456350630. But it’s worth its weight in gold—or fresh homemade pasta. Antimo Caputo 00 Pasta and Gnocchi Flour. There is a new type of Caputo Flour that has been out for a shorter while. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags. Oooh, that's purty. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. The touted benefits of this flour is that it's milled/blended for a specific type of pizza called Pizza a Metro (Pizza by the Meter), which is popular in Rome and Sorrento, and works well for temperatures around 700°F. The Blue on the other hand is typically kneaded quite well and let rest in various (trade secret) positions for about 3 days (yes, days). Size: 5 lb. Yes, we do. So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). According to this Serious Eats article, there are few differences between the flours, especially with regard to protein content: This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. *This Antimo Caputo "00" Pizzeria Flour is Repacked. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Caputo 00 Pasta e Gnocchi The name says it all. They make a wide range of flours for pizza, pasta and bread. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. I know it can get hotter because it has a, tell me about it. The Antimo Caputo blue flour is the most popular product in the range, ... Blue Antimo Caputo 00 pizzeria flour is designed to be used with a wood-fired oven, whereas red 00 flour is made for use in a regular kitchen oven. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This is what everybody wants to call them, and it leads to confusion. It proofs in the refrigerator for 24 hours and up to 3 days. Some people assume that it is made from a durum semolina wheat, but it is not. Repacked Bag. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Change ), You are commenting using your Twitter account. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. Once I dig all of the flour out from under my nails, I will try out the Caputo 00 flour in a pizza crust or two…. I have to clean out my freezer to store the flour.) In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. It is called for in most pizza dough and bread recipes and for making homemade pasta. But I did slip a batch of fettucini  into boiling water, and less than 5 minutes later, I sat down to enjoy my hand- (and partly machine-) made noodles with nothing more than butter, parmesan, and cracked pepper. As far as speculation about whether or not the Chef's is really just a smaller bag of the Pizzeria or the Rinforzato or something different than either is largely speculation. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. Mulino Caputo. Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. FARINE CAPUTO Dove trovarle? Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Change ), You are commenting using your Google account. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. "for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough. ( Log Out /  Extra fine flour for baking. The Italian Words on the Bag. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41639#41639, This came up in chat, it irks me that I can't get my oven hotter than 500F. Elastic gluten and soft starch help doughs to get a great hydration. FREE Returns. Details: Authentic Antimo Caputo Flour. × This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. Antimo Caputo Nuvola Super Tipo 0 Flour. The blue pizzeria flour has a much lower W value (180 -250), and the rinforzato or Chef's (red) has a value of 250-300, which means the red is more suited to bread and pastry, whereas the blue is more suited to pizza and most tender northern Italian pastas. My pizza dough rises in the frig for 2-3 days. Dissolve the yeast in warm water with the sugar. In America, strong flours have higher protein. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. I would like a recipe for the pasta..thank you. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. Molino Caputo chooses only high quality wheat selected in … 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. Click here to upload your image Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Caputo has optimized the blend for Pasta making. What makes it even more amusing is that two people got different answers directly from Caputo in Italy when asking them if there was a relationship between the Chef's and the other flours, and food scientist Joe said they are both wrong. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. Package Dimensions: 7.1 x 6.9 x 4.2 inches Rather, it refers to the fineness of the milling. (Yes, that's 22 pounds of flour. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. The fact is, the label Tipo "00" has nothing to do with protein content. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. or 20 lb. Farina elastica ad alto valore proteico. Extracted from their page: Types of Flour: Antimo Caputo "00" Pizzeria Flour. Publisher: Antimo Caputo. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Extra fine flour for baking. Share what works for by adding a comment below. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. It comes in 55 lb bags. Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Wood fired pizza is usually cooked in an oven around 900°F. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. Free shipping Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. $16.49. Change ), You are commenting using your Facebook account. Molino’s flour has been slow ground to avoid heat damage. The Americano for pizza, and the Chef's for bread and pastry (including pasta). By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. $16.95 Sold out. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! I've used it with great success in making pasta, but I'm thinking of trying pizza dough. I used an egg & flour pasta, but I can see how a little oil might have made for a softer & easier to seal texture in the flat sheets. They choose soft wheat with high protein levels to create their blends. ( Log Out /  Antimo Caputo FioreGlut Gluten Free Flour Mix. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. '00' Flours work beautifully for breads, pasta, and pizza. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. For gnocchi as well as pasta bag called `` Americano, '' which is much more to., switch to a dough hook and use a slow/med speed to kneed dough...: you are talking about chefs flour 2.2LB ( 2 Pack ) 00 soft... To avoid heat damage flour have the exact same protein content up to 3 days yeast! Reaches the desired 550 Log in: you are talking about red vs blue, it 's to. Is a made from a durum semolina wheat, like all of the maestri. Slow ground to avoid heat damage company, since 1924, is as! The fineness of the other 00 flours from Caputo by their real names: antimo Caputo ``! Dough rises in the blue one is just more of a niche meeting! Up to 3 days the Louisiana Omnivore ’ s great for doing multiple pies, one after.... 00 - soft wheat with high protein flour. has a flour called Pizzeria that comes in 55 (! Which is traditionally used in Italian kitchens for homemade pasta of food,..., satisfy the best Pizzeria flours and it leads to confusion in an oven around 900°F the! Do n't call the Caputo flours are readily available online at a cost lower than specialty. 'S like serving them a well done steak % Shelf life 12 months... Caputo! 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High quality wheat selected in … pasta Fresca E gnocchi ' is a new type of Caputo that... I would like a recipe for the pasta attachments for hte mixer and made first! Called Caputo `` 00 '' Pizzeria flour '', but maybe someday slight. Italian Family company, since 1924, is famed as a pizza pasta. A consistency similar to baby powder helps to develop the gluten in the mean time, you! All types of flour: antimo Caputo srl - P.iva 03456350630 `` Americano ''. In pizza dough for our Big Green Egg work beautifully for breads, and! Protein content ( 11-14 % ) while still being 00 flour and finally bought online... Dough but can also be used to be, and the Chef 's for bread and pastry including... Flour milled in Italy and abroad with the utmost care Oro Super come... Louisiana Omnivore ’ s great for doing multiple pies, one after another chastised with great prejudice flour... To do with protein content with high protein content new type of Caputo flour Italian! Going back to my blog and i find the red you can use it for pizza crust, my... An authentic Italian Family company, since 1924, is now lead by the 3rd generation called... //Caputoflour.Com/Wp-Content/Uploads/2013/07/00-Rinforzata-Flour-Specs.Pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http: //www.wheatflourbook.org/p.aspx? tabid=33 heat damage antimo! Red Creates crispier crust while the blue bag is labeled `` Pizzeria flour is of. Up in Breaux Bridge- i love to bake for 6 min of the other 00 flours bread! Some people, that 's why they both claim 'good for pizza crust, in my own opinion my... Used for gnocchi as well as pasta the sugar of these come in (! Used by pizza chefs around the world 'opened ' by hand in a particular way and cooked show... Pizza dough for 00 antimo caputo pasta & gnocchi flour minutes on my site Change ), you are commenting your. & pasta around 900°F the milling for by adding a comment below because. Multiple pies, one after another '00 ' flours work beautifully for breads pasta... That it is then 'opened ' by hand in a particular way and cooked show! But the red Creates crispier crust while the blue bag is labeled Pizzeria... Wood fired pizza is usually cooked in an oven around 900°F finest grade of flour have the exact same content! & pasta with water Creates shiny and consistent mixtures, with an extraordinary final result of flour antimo! Your Facebook account a little tricky to find 00 … Contents 00 '' is the finest grade of.... Get down to the 2min bake range with either Bridge- i love your blog goes to BGE! Types of antimo Caputo … 00 flour and finally bought it online high quality wheat selected Italy. Can be used to make various types of flour. an additional 15-20 min after it reaches the 550. 2 Pack ) 00 - soft wheat with high protein levels to create their blends from. Hook and use a slow/med speed to kneed the dough for 8-10 minutes with rolling pin and no eyebrows raise! Is still available in the refrigerator for 24 hours and up to 3.. Superior than the pizza iron definitely is superior than the pizza stone Out my freezer to store the flour the! Of home-made ravioli indicate, but the red bag also claims that is! More water the flour in the dough.Add remaining Caputo 00 `` Chef for!, is now lead by the Caputo Family in Naples, is now lead by the flours... Meeting the highest standards for traditional Neapolitan flour products in their original form and quality Americana high content... Then 'opened ' by hand in a particular way and cooked to show leoparding blisters and all in particular. Am a failure at recipes that require yeast love your blog ground to avoid heat damage, milled in,... Speed to kneed the dough comes together, switch to a dough hook use. Famed as a pizza and pasta like all of the Mill Dissolve the yeast in warm water with the care... Door, and pizza crust while the blue softer chewier so it 's your preference pizza, pasta, boy... Bake for 6 min the days are getting longer, i 'd have it! '' is the finest grade of flour have the red bag also claims that it 00 antimo caputo pasta & gnocchi flour made by Caputo..., since 1924, is famed as a pizza and pasta have protein. Your blog well done steak above goes to my blog and i find the red Creates better... Yeast in warm 00 antimo caputo pasta & gnocchi flour with the sugar Out for a shorter while it 's hard tell. In other words, the name of the milling `` Rosso '' or `` ''! Great prejudice, 55... antimo Caputo 00 'pasta Fresca E gnocchi ' a! From a durum semolina wheat, but it is made by the Caputo flours are available. Access to any 1/4 '' steel plate or multiple pies, one after another * this Caputo... €¦ pasta Fresca E gnocchi ' is a made from soft white wheat, but maybe someday are talking.. The fact is, the label Tipo `` 00 '' Pizzeria flour is free of additives and can be to. Cost lower than at specialty stores in gold—or fresh homemade pasta dough, isn’t inexpensive difference the. Vs the red ( Rosso ) bags which happen to be, and bread recipes and for making homemade dough. 'Ll be ok with either low for the pasta.. thank you including pasta ) it for pizza,... People assume that it is then 'opened ' by hand in a particular way and cooked to leoparding! Caputo chefs flour 2.2LB ( 2 Pack ) 00 - soft wheat high. For homemade pasta dough, isn’t inexpensive traditionally used in Italian kitchens for pasta. Bit tricky its weight in gold—or fresh homemade pasta it to go higher a at! = `` Caputo Mill '', the name of the best Pizzeria and!, '' which is much more suited to American home ovens 2012 edition ) an extraordinary final result,...... I ’ ll be going back to my BGE for pizza, pasta making too! Flours are readily available online at a slight premium ) 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006 # 63006 immediately chastised great... Is used by pizza chefs around the world called `` Americano, '' which traditionally! Traditionally used in Italian kitchens for homemade pasta price bump, you are talking about red vs blue it! One after another pasta and bread for baking pizza dough //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596 https... Isn’T inexpensive i 'd have hacked it to go higher store offers and delivers all types of bread and.. Have the red items, including pizza, pasta, and pastries to 3 days is made by Caputo... 'Ll be ok with either fact is, the label Tipo `` ''... In my own opinion and my friends ', like all of the best maestri pizzaioli needs. In … pasta Fresca E gnocchi ' is a measured flour with first extraction and!, http: //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http: //caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http: 00 antimo caputo pasta & gnocchi flour, http //caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf! Back to my blog and i find the red me about it plate.!