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Milled in Naples since 1924, Caputo's 00 Pasta & Gnocchi Flour is the benchmark against which all other pasta flours are measured. Finely milled to the "double zero" grade — the finest classification in the Italian system — it produces a smooth, supple dough that rolls effortlessly and holds its shape through every cut, fold, and shape.
The secret is in the protein balance. Caputo has calibrated this blend specifically for egg-based pasta and potato gnocchi: elastic enough to stretch thin without tearing, yet tender enough to yield that unmistakable silky bite. Whether you're pulling tagliatelle, pressing tortellini, or rolling out pillowy gnocchi, this flour gives you the control professionals rely on.
Why Caputo?
Caputo supplies the finest pizzerias and pasta labs in Italy — and now your kitchen. Their commitment to consistent milling means every bag performs the same way, every time.
Best for: Fresh pasta (tagliatelle, pappardelle, ravioli, lasagne), potato gnocchi, fresh noodles.
Origin: Naples, Italy | Weight: 1KG | Type: 00 (Doppio Zero)