Molino Antimo Caputo Napoli '00' Flour + Semola Flour

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.

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

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.

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!

Recommend them.

These come in a package together. One expires in June and the other in October of this year. That doesn’t give you too much time 5 months to use one of them. Just seems like they would at least try to make them closer and later since they are sold in a set. Nothing against the product itself

If you want an authentic Italian flour this is the perfect duo. I actually mix them together for my pasta dough.

Excelente...!