By Vince
Caputo Flour is one of Italy’s best imported flours. In 1924, Carmine Caputo started a little mill in Naples. The popularity of his wheat mill grew and Carmine bought more property to cultivate the finest wheat around. Soon, his products made their way across Italy. As his family grew, so did the business. When the Caputo family noticed there was a demand for their high quality flour in the U.S., they started to import their flour.
00, aka “Double Zero” is the finest milled flour that still contains a high gluten content. In other words, the pasta is always going to be silky smooth yet still has that bite to it. Although all-purpose flour is great to use as well, you simply can’t get the pasta as thin. Next time you’re making pasta, look for the 00 flour.
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