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

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 used half and half in my pasta dough. It makes amazing pasta. Excellent flavor and texture. Holds up well to sauces. Extremely pleased. I'm now a customer for life!

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 eggs2 tbs olive oil1 tsp saltWater as needed

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.

I used it for my pasta. I like the flavor and how nice the pastas turned out. TY

The media could not be loaded. I was a fan of Caputo 00 flour, specially for pizza....until I heard about some cases of bugs found in the bags. Then decided to sift last pack of Semola I bought and guess what...and it was alive :(

After a lot of research, I finally got up the courage to attempt homemade pasta, and immediately created a household full of people who will never again willingly eat boxed, dried pasta. The recipe I settled on, combined with these flours, are magic. I am no expert on Italian flour, but I know good food, and I know when I'm working with quality ingredients. This is officially a staple in my kitchen from now on.

The four bags arrived as shown in the description, no leakage. Quality is good. Love it!