Molino Antimo Caputo '00' Flour + Semola Flour (4 bags)

ITALY TRULY KNOWS BEST, & I TRUST THEM COMPLETELY WHEN IT COMES TO GROWING, MILLING THE RIGHT FLOUR FOR PASTA MAKING... HIGHEST QUALITY, FAIR PRICED, QUICK DELIVERY..NEVER BUY FROM ANYONE ELSE... THIS IS A REPEAT ORDER AND ALWAYS WILL BE... YES I RECOMMEND 100%

I read other reviews about contamination, but my order arrived perfectly clean. I tended to use the '00' flour faster than the semolina, but individual results will vary. Stored in an airtight canister with oxygen eaters and this stuff lasts a v-e-r-y long time. I've made several kinds of ravioli with this flour, and the only complaint so far is that I didn't make enough ravioli.

This is my favorite flour for making homemade pasta and pizza dough.

After reading up on the finer points of pasta making, I learned that using 00 and Semolina flour makes much better pasta. Not only is the pasta tastier, but the finer flour makes for a denser dough that enabled me to make fine spaghetti in my pasta maker. Before I could only make fettuccine. The pasta is also very tender and delicious. 2 c flour (1c 00 flour/1c semolina) 3 eggs 2 tbs olive oil 1 tsp salt Water as needed

Bugs in the flour and inside the box that it came in. DO NOT BUY!!!!!!!

Love this flour. Good to make pizza and pasta

Use this flour for the best pizza crust - texture and taste are both perfect. I have been making pizza for years and have had inconsistent results using locally produced flour. This is the case where "imported" works better. Flour from Italy (as from most European countries) is made from non-GMO wheat. I am gluten-sensitive and have mild but annoying reaction (itching and stomach cramps) to wheat products - bread, pasta, pastry made with locally produced flour. I don't experience the same "allergic" reactions when I eat pasta imported from Italy (which are so much better, though expensive) and with pizza made with Caputo '00' flour. I have also used Caputo '00' flour and semola for making pasta which tastes absolutely good. Homemade pasta and pizza made with Caputo flour - nothing could be better!

I've ordered these flours a few times now, and depending on the supplier, the expiration date can occasionally be way too soon, and then I have to scramble to use them up. These had dates for late August of 2022. No leakage at all in the box. Into the freezer they went immediately. I'm very happy. These flours together make awesome agnolotti. lol.