Molino Antimo Caputo Napoli00' Flour + Semola Flour
C**C
Makes great pasta!
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.
R**L
Best Pizza Flour
Excelente...!
B**S
Great Napoli style pizza crust.
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
E**
Excellent for pasta making.
I decided to make pumpkin ravioli so ordered this flour. Made a delicious pasta dough with this flour. Dough was sturdy, not dry. Really it is a highly recommend.
K**E
Good quality
Good quality flour, fast delivery.
R**Y
Great products
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.
N**A
Great for homemade pasta
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!
K**H
This flour makes great pasta
I purchased this flour because getting finely ground semolina flour and wheat flour is difficult in the grocery store. The 00 grind isn't available most places. I've been using it to make homemade pasta for about a year now. It's never failed to make a delicious pasta, whether it's ravioli or spaghetti.I am sure you could use this in other ways, but it's a little expensive to just use them as a regular stand-in for all-purpose flour. So, I only use it for fresh pasta. It's expensive as compared to other flours, so that's why I gave value for money 4 stars. But I find it makes the pasta so much better, it's worth the extra cost. I only need to replace these about once a year.The paper bags that the flours come in are a little delicate, so I almost always transfer the flours in to sturdier containers. This is why I rated the packaging at 3 stars.
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