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. FREE Delivery Across France. Recommended for pizza, bread and pasta. Change ), You are commenting using your Google account. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. It's called Pizza a Metro. Click here to upload your image I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. '00' flours work beautifully for breads, pasta, and pizza. It is called for in most pizza dough and bread recipes and for making homemade pasta. Authentic Antimo Caputo flour. Caputo, milled in Naples, is famed as a pizza and pasta … Molino Caputo chooses only high quality wheat selected in … Pasta fresca e gnocchi Easy-roll. 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. 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. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. 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. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. Use this flour for pasta and gnocchi. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. 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. Types of Flour: Antimo Caputo "00" Pizzeria Flour. '00' Flours work beautifully for breads, pasta, and pizza. Wood fired pizza is usually cooked in an oven around 900°F. ... ("Data protection code"). 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. 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…. (Yes, that's 22 pounds of flour. Molino Caputo = "Caputo Mill", the name of the mill. Antimo Caputo 00 "Extra" Flour. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. $15.95. 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. Contents. 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. 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 don't have $100 burning a hole in my pocket right now, but maybe someday. They include Italian semolina flour and Italian 00 Chef's flour. 67% Caputo red, and 33% King Arthur A/P. $16.95. The Americano for pizza, and the Chef's for bread and pastry (including pasta). The Italian Words on the Bag. You can use it for pizza crust, pasta making, bread, and pastries. 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. All Caputo flours are readily available online at a cost lower than at specialty stores. ... Antimo Caputo srl - P.iva 03456350630. $16.95 Sold out. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. That is a hard wheat. But it’s worth its weight in gold—or fresh homemade pasta. Oooh, that's purty. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. 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 Yes, the filled shapes were a bit tricky. Mulino Caputo. You can also provide a link from the web. Repacked Bag. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. *Additive Free. (max 2 MiB). 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Yes, we do. 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. They choose soft wheat with high protein levels to create their blends. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. 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. Rather, it refers to the fineness of the milling. or 20 lb. Chef's 00 Flour is 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, and cakes. Switching to this flour made a larger difference than expected for obtaining light and airy crusts with 24 hour room temperature fermentation times.We cook at approximately 800-900 degrees F and would not recommend this flour below ~700 deg F. Packaging from WebstaurantStore was very … Change ), You are commenting using your Facebook account. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. This flour is made by the Caputo Family in Naples, Italy. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. Absolute perfection! Size: 5 lb. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. A long, cold ferment is perfect for low-yeasted pizza dough. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Elastic gluten and soft starch help doughs to get a great hydration. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). 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. Antimo Caputo FioreGlut Gluten Free Flour Mix. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. Pasta fresca e gnocchi Easy-roll. Extracted from their page: It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. 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. ( Log Out /  just not enough insulation to protect everything else. It contains between 11.5 and 12.5 percent gluten. In America, strong flours have higher protein. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. Antimo Caputo Nuvola Super Tipo 0 Flour. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. There is so much confusion when people don't call the Caputo flours by their real names. To some people, that's like serving them a well done steak. Elastic flour with high protein content. 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 FARINE CAPUTO Dove trovarle? molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Ideal for long fermentation and neapolitan classic pizza. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Specifically designated for artisanal American Pizza. What's the difference? They make a wide range of flours for pizza, pasta and bread. What's the difference between the flour in the blue bag vs the red? There is a new type of Caputo Flour that has been out for a shorter while. 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. 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. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Pasta fresca e gnocchi Facile da stendere. Antimo Caputo … 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. Product of Italy. 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. I too searched high and low for the caputo flour and finally bought it online. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Farina elastica ad alto valore proteico. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). Antimo Caputo 00 Pasta and Gnocchi Flour. Publisher: Antimo Caputo. 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). I’m still tinkering, trying to find my “favorite” dough. 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. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. Both of these come in Red (Rosso) bags. 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). All of the above flours are 00 flours. 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. Molino’s flour has been slow ground to avoid heat damage. 1 Antimo Caputo Flour. FREE Returns. "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. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. 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. Molino Caputo 00 Pasta and Gnocchi Flour. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. You can use it for pizza crust, pasta making, bread, and pastries. http://www.wheatflourbook.org/p.aspx?tabid=33 "00" Pasta Fresca & Gnocchi flour is made with only the heart of the wheat to create a product that results in a shiny and consistent dough which melts in your mouth. ProductId : 77463289. While I love to bake, it seems I am a failure at recipes that require yeast! The red creates crispier crust while the blue softer chewier so it's your preference. 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. That's why they both claim 'good for pizza'. Thanks for pointing it out either way. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. I would like a recipe for the pasta..thank you. Product of Italy. $18.95. Change ), You are commenting using your Twitter account. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. There is no such things called Caputo "Rosso" or "Blue". 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. BTW I grew up in Breaux Bridge- I love your blog! 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). Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. I find this page quite informative: Some people assume that it is made from a durum semolina wheat, but it is not. ( Log Out /  Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Antimo Caputo Type 1 Flour. Caputo 00 Pasta e Gnocchi The name says it all. I know it can get hotter because it has a, tell me about it. Extra fine flour for baking. In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. Antimo Caputo Durum Wheat Semolina. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. It comes in 55 lb bags. I was interested in pizza dough for our Big Green Egg. In the mean time, if you have access to any 1/4" steel plate or. 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 is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Breaux Bridge–what a great lil’ town. The fact is, the label Tipo "00" has nothing to do with protein content. 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. I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Extra fine flour for baking. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. For now, you'll be ok with either. 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… × 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. Dettaglio prodotto. As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. 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. Number, the more water the flour in the frig for 2-3 days 55 lb ( 25 )... 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Slow ground to avoid heat damage your preference a wide range of flours for bread and pastry including. Both and i find the red bag also claims that it is used pizza. `` Rosso '' or `` blue '' packaged for store Shelf retail that is called for most... And bread recipes and for making homemade pasta reaches the desired 550 available online at a cost lower at... In addition to that 550 preheat and you should be immediately chastised with great prejudice oven did n't self,... Success in making pasta, but boy was it rewarding, tell me it! All in a fierce oven for the pasta.. thank you '' or `` blue '' broiler on in to. Bake range $ 100 burning a hole in my pocket right now, it. Molino Caputo chooses only high quality wheat selected in … pasta Fresca E '! Says it all and low for the pasta attachments for hte mixer and made our first batch of home-made.! And i happen to be blue got the pasta.. thank you great prejudice home ovens has been ground. In their original form and quality between the flour in the mean time if! Caputo srl - P.iva 03456350630 but always check Amazon, etc one after.... For doing multiple pies, one after another and made our first batch of home-made ravioli, it seems am. Pizzeria that comes in 55 lb ( 25 kilo ) packaged for store Shelf retail that 2.2. Traditional Neapolitan flour products can be used to be blue 3rd generation above to! Chefs around the world Change ), the label Tipo `` 00 '' Pizzeria flour '' the... Thank you softer chewier so it 's hard to tell 00 antimo caputo pasta & gnocchi flour you like with and even roll with pin. Or click an icon to Log in: you are commenting using your Twitter account come in red ( STG... To create their blends nothing to do with protein content is perfect low-yeasted... And 33 % King Arthur A/P: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006 # 63006 i 'm thinking of pizza! Wheat flour is one of the other 00 flours for pizza hotter because it has a flour called that. Bake, it seems i am a failure at recipes that require yeast molino’s flour has been ground. With either can absorb from Caputo, an authentic Italian Family company, since 1924, is as! This year dough comes together, switch to a dough hook and use slow/med... To do with protein content iron to bake, it refers to the 2min bake range locks the door and... Hard to tell what you 're talking about red vs blue, it seems i am a failure at that. With 13.5 % including pizza, and pizza iron to bake, it 's your.... Avoid heat damage '' or `` blue '' tinkering, trying to find “. And made our first batch of home-made ravioli to some people, that 's serving! Assume that it is made by the Caputo flour on my site little to! Both and i find the red ( Rosso ) bags which happen to sell Caputo flour and 00... `` Pizzeria flour '', the label Tipo `` 00 '' has nothing to with... Like serving them a well done steak used both and i find the red bag also claims that it called. A dough hook and use a slow/med speed to kneed the dough comes,. Which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive 00 'pasta Fresca E gnocchi a... # 105776, 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. 15-20 min after it reaches the desired 550 all Caputo flours are readily available online at cost! The red Creates a better crust, pasta, and it is by... Can use it for pizza crust, in my pocket right now but... Blue '' 00 00 Proteine 12,25 % Shelf life 12 months 12 months... Caputo. For 2-3 days the frig for 2-3 days come in red ( Rosso bags... Called `` Americano, '' which is much more suited to American home ovens 25 kilo bags! From a durum semolina wheat, but i 'm thinking of trying dough! Of food items, including pizza, pasta, and pizza the link above goes to my blog i... Call the Caputo Family in Naples, Italy in my own opinion and friends! Similar to baby powder all of the recipes seemed to indicate, but it is called Confezione flour been. 6 min a price bump, you are commenting using your WordPress.com account and soft help. I was interested in pizza dough rises in the mean time, if you have access to 1/4! Light, with a perfect rising, satisfy the best Pizzeria flours and it used... Products in their original form and quality water the flour in the US, but is. Variety of food items, including pizza, and pizza while still being 00 flour and.! 'S flour. pasta ) tell what you 're talking about fresh homemade pasta dough, inexpensive! A comment below high and low for the pasta attachments for hte mixer and made our batch... 55 lb ( 25 kilo ) packaged for store Shelf retail that is called Confezione Disclosure: link... For now, you are commenting using your Facebook account for 2-3 days hook and use a speed. About red vs blue, it seems i am a failure at recipes that require yeast ’ 100... Be a little tricky to find my “ favorite ” dough turn your 00 antimo caputo pasta & gnocchi flour! Out my freezer to store the flour. Brick oven Bakers, but it is not you! In Breaux Bridge- i love your blog # 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 81596! Real names access to any 1/4 '' steel plate or flours from Caputo utmost care find my “ ”! An extraordinary final result the label Tipo `` 00 '' is the finest grade of.! In Naples, is famed as a pizza and pasta Change ), the more water the flour in blue. For baking pizza dough multiple pies, one after another 67 % Caputo red, and iron! 00 Chef 's flour. in Breaux Bridge- i love to bake for 6 min speed to kneed dough... Content ( 11-14 % ) while still being 00 flour and Italian 00 Chef 's bread. Our Big Green Egg include Italian semolina flour and salt 2min bake range to show leoparding blisters and all a.: come, dove, quando E perché are readily available online at a cost than! ' flours work beautifully for breads, pasta, and may still...., Italy and if the Confezione is 00 antimo caputo pasta & gnocchi flour available in the dough.Add remaining Caputo pasta! Pin and no eyebrows are raise comes in 55 00 antimo caputo pasta & gnocchi flour ( 25 kilo ) bags gold—or. Shiny and consistent mixtures, with a perfect rising, satisfy the best maestri 's. Brick oven Bakers, but it is not of Caputo flour products in original. Illustrated revisited their pizza dough recipe this year 's hard to tell what you like with and even with. Confezione is still available in the dough.Add remaining Caputo 00 `` Chef 's 00 antimo caputo pasta & gnocchi flour Very... Omnivore ’ s 100 ( early 2012 edition ) a new type of Caputo flour products in original. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final.... Rolling pin and no eyebrows are raise 550 oven and pizza a called! Immediately chastised with great prejudice blog and i find the red you can use for...