Find out why professional pasta makers swear by Antimo Caputo 00 “Pasta Fresca e Gnocchi” flour for making silky, restaurant-quality pasta at home. This high-quality Italian 00 flour blend has been ground slowly in Naples for more than 90 years. It keeps delicate wheat proteins and starches safe by keeping the temperatures low during milling. What happened? It has an ultra-fine texture (11.5–12.5% gluten) that turns into soft, glowing dough that is great for making fresh pasta or pillowy gnocchi.
Made with carefully chosen wheat and no preservatives, it makes smooth, consistent doughs that melt in your mouth. This is perfect for tagliatelle, ravioli, or delicate potato gnocchi. For the best structure, mix semola flour with extruded shapes like spaghetti.
Why Caputo? This flour has been trusted by generations because it is true to its Neapolitan roots and works well. Whether you cook on the weekends or are an experienced chef looking for the best flour for silky fresh pasta, this one has the right amount of protein to make it stretchy without being tough. See how much better slow craftsmanship makes: make doughs that are shiny and strong, can hold sauces well, and cook evenly every time. Pure wheat simplicity meets uncompromising quality in Italy’s gold standard. Make your homemade pasta night even better.
Reviews
There are no reviews yet.