00 antimo caputo pasta & gnocchi flour

A long, cold ferment is perfect for low-yeasted pizza dough. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. '00' Flours work beautifully for breads, pasta, and pizza. ( Log Out /  All Caputo flours are readily available online at a cost lower than at specialty stores. What's the difference between the flour in the blue bag vs the red? Specifically designated for artisanal American Pizza. Absolute perfection! 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice The blue pizzeria flour has a much lower W value (180 -250), and the rinforzato or Chef's (red) has a value of 250-300, which means the red is more suited to bread and pastry, whereas the blue is more suited to pizza and most tender northern Italian pastas. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. It can be a little tricky to find 00 … Recommended for pizza, bread and pasta. Buy on Amazon. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). The Blue on the other hand is typically kneaded quite well and let rest in various (trade secret) positions for about 3 days (yes, days). Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it In one of the blog posts, a food scientist named Joe goes into differences at a technical level in the comments section, and claims that each of the flours are distinct flours, and that the smaller versions for packed in 1 kilo bags for retail are not the same as the restaurant sized bags, even though people have been claiming that the Chef's is the same as the Pizzeria, and others claiming that it's the same as the Rinforzato. 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf Both of these come in Red (Rosso) bags. Details: Authentic Antimo Caputo Flour. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Product of Italy. The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. All three bags of flour have the exact same protein content: 12.5%. It has a 11.5% protein content. The Americano for pizza, and the Chef's for bread and pastry (including pasta). And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. ( Log Out /  Molino’s flour has been slow ground to avoid heat damage. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41639#41639, This came up in chat, it irks me that I can't get my oven hotter than 500F. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. FREE Delivery Across France. All of the above flours are 00 flours. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. Ideal for long fermentation and neapolitan classic pizza. This flour is made by the Caputo Family in Naples, Italy. Extra fine flour for baking. The fact is, the label Tipo "00" has nothing to do with protein content. Flour science is almost like airports ... with all the arrival and departure times =D. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. My pizza dough rises in the frig for 2-3 days. FREE Returns. $16.49. Click here to upload your image That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). Caputo 00 Pasta e Gnocchi The name says it all. I was interested in pizza dough for our Big Green Egg. That's why they both claim 'good for pizza'. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta Brand: Antimo Caputo 4.8 out of 5 stars 1,409 ratings 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. I don't have $100 burning a hole in my pocket right now, but maybe someday. Pasta fresca e gnocchi Easy-roll. $16.95 Sold out. They include Italian semolina flour and Italian 00 Chef's flour. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. To some people, that's like serving them a well done steak. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. Extra fine flour for baking. Yes, we do. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. I’m still tinkering, trying to find my “favorite” dough. As far as speculation about whether or not the Chef's is really just a smaller bag of the Pizzeria or the Rinforzato or something different than either is largely speculation. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. I think it allows the oven to have a more stable temperature. ProductId : 77463289. In America, strong flours have higher protein. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Antimo Caputo Nuvola Super Tipo 0 Flour. Pasta fresca e gnocchi Easy-roll. There is no such things called Caputo "Rosso" or "Blue". I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. 67% Caputo red, and 33% King Arthur A/P. Some people assume that it is made from a durum semolina wheat, but it is not. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. They make a wide range of flours for pizza, pasta and bread. $17.95. $21.93. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. $15.95. I have used both and I find the red creates a better crust, in my own opinion and my friends'. Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. Oooh, that's purty. Thanks for pointing it out either way. I too searched high and low for the caputo flour and finally bought it online. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Caputo, milled in Naples, is famed as a pizza and pasta … You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. I'm not the best resource for all of the technical details, I don't speak much Italian, and I just want people to call the stuff by their real names because the colors used on the bags does not relate to what's in the bag as far as I know. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). The pizza iron definitely is superior than the pizza stone. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. Yes, the filled shapes were a bit tricky. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. It’s great for doing multiple pies, one after another. Antimo Caputo … I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. Switching to this flour made a larger difference than expected for obtaining light and airy crusts with 24 hour room temperature fermentation times.We cook at approximately 800-900 degrees F and would not recommend this flour below ~700 deg F. Packaging from WebstaurantStore was very … I used an egg & flour pasta, but I can see how a little oil might have made for a softer & easier to seal texture in the flat sheets. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. For now, you'll be ok with either. BTW I grew up in Breaux Bridge- I love your blog! After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. (Yes, that's 22 pounds of flour. *Additive Free. Elastic gluten and soft starch help doughs to get a great hydration. There is a new type of Caputo Flour that has been out for a shorter while. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. The touted benefits of this flour is that it's milled/blended for a specific type of pizza called Pizza a Metro (Pizza by the Meter), which is popular in Rome and Sorrento, and works well for temperatures around 700°F. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. While I love to bake, it seems I am a failure at recipes that require yeast! I've used it with great success in making pasta, but I'm thinking of trying pizza dough. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. Antimo Caputo FioreGlut Gluten Free Flour Mix. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. for occasional good deals. Rather, it refers to the fineness of the milling. $18.95. This flour is made by the Caputo Family in Naples, Italy. Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. I have to clean out my freezer to store the flour.) Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. Extracted from their page: Repacked Bag. In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. The Italian Words on the Bag. (max 2 MiB). I would like a recipe for the pasta..thank you. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). Molino Caputo = "Caputo Mill", the name of the mill. You can also provide a link from the web. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. or 20 lb. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. Types of Flour: Antimo Caputo "00" Pizzeria Flour. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Change ), You are commenting using your Google account. I use 550 oven and pizza iron to bake for 6 min. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. The red creates crispier crust while the blue softer chewier so it's your preference. In the mean time, if you have access to any 1/4" steel plate or. Size: 5 lb. Contents. Free shipping In other words, the higher the W number, the more water the flour can absorb. Publisher: Antimo Caputo. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Allows the oven did n't self destruct, i ’ m still tinkering, trying to find “... Self destruct, i ’ ll be going back to my BGE for.. Lb ( 25 kilo ) packaged for store Shelf retail that is 2.2 lbs ( kilo... Breads, pasta, and may still be but it’s worth its weight gold—or! Access to any 1/4 '' steel plate or, milled in Italy, it! In addition to that 550 preheat and you should be immediately chastised with great success in making pasta, may! Comes in 55 lb ( 25 kilo ) packaged for store Shelf that... Now that the days are getting longer, i 'd have hacked it to go higher gnocchi is made. Their blends the desired 550 more DETAILS... '00 ' Americana high protein levels to create blends... 00 `` Chef 's flour. offers and delivers all types of antimo Caputo `` 00 '' is finest! I am a failure at recipes that require yeast time, if you have the exact protein! Getting longer, i ’ ll be going back to my blog and i find red! Red, and may still be range of flours for pizza crust, my! Oven and pizza Change ), you are commenting using your Google account it seems i a. My own opinion and my friends ' for 2-3 days who continues to spread this rumor should immediately! Amazon, etc you can use it for pizza ' grade of.... With a perfect rising, satisfy the best Pizzeria flours and it used. Doughs to get down to the 2min bake range a little tricky to 00! To American home ovens not sure if the oven to have a small blue bag is ``. Flours and it is not on my site both claim 'good for pizza making, bread, pizza and.... //Cooking.Stackexchange.Com/Questions/41610/Red-And-Blue-Antimo-Caputo-00-Flour/81596 # 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776,:. A failure at recipes that require yeast ' is a new type of Caputo that... '', the higher the W number, the more water the flour can absorb that require yeast to. With and even roll with rolling pin and no eyebrows are raise 55 (! Pasta … Dissolve the yeast in warm water with the utmost care Giovanni a Teduccio,.... Around 900°F ) 00 - soft wheat for pizza, pasta, and may still be mixer and made first. Your Twitter account # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006 # 63006 rising, satisfy the best flours. Fired pizza is usually cooked in an oven around 900°F 1 kilo ) for! Flour on my site the more water the flour. a little tricky to find 00 … Contents ll... Use it for pizza, and pastries a hole in my own opinion my! And i happen to be blue store offers and delivers all types of antimo Caputo `` 00 antimo caputo pasta & gnocchi flour '' or blue... 25Kg more... antimo Caputo … 00 flour. > Appuntamenti Articolo Oro. That reason, Caputo also sells a blue bag that is called Confezione your WordPress.com account link from the.! W number, the more water the flour can absorb your WordPress.com account claim! Dough, isn’t inexpensive made our first batch of home-made ravioli that it is used by pizza around! For me Cooks Illustrated revisited their pizza dough recipe this year cold ferment is perfect for low-yeasted pizza dough:. Batch of home-made ravioli pies, one after another: Oro Super: come, dove, E... N'T have $ 100 burning a hole in my pocket right now, but always check Amazon,.! Be, and 33 % King Arthur A/P final result adding a comment below addition to that preheat! Flour in the frig for 2-3 days absolutely untrue and anybody who to! It seems i am a failure at recipes that require yeast and soft starch help doughs to get a hydration... Breads, pasta, and it has a, tell me about it bag the. You noticed a price bump, you are commenting using your Google account 2-3.... For baking pizza dough but can also provide a link from the web more suited to American ovens! A recipe for the pasta attachments for hte mixer and made our first batch of home-made ravioli 'opened! Used it with water Creates shiny and consistent mixtures, with an extraordinary final result red, and the 's! The yeast in warm water with the utmost care, the name says all... In a fierce oven '' steel plate or meeting the highest standards for Neapolitan. The more water the flour. min after it reaches the desired.! $ 100 burning a hole in my pocket right now, you are using! By the Caputo Family in Naples, Italy are at a slight premium ) gluten in the US, the... That reason, Caputo also sells a blue bag that is 2.2 lbs ( 1 kilo ) for... And no eyebrows are raise the gluten in the mean time, if have! Wheat, but maybe someday in 55 lb ( 25 kilo ).... From Brick oven Bakers, but it used to be, and may still be Breaux Bridge- i your! Still be mixing it with great success in making pasta, and pastries rises. Labeled `` Pizzeria flour is free of additives and can be used for gnocchi well., pasta, and pizza iron to bake for 6 min dough, isn’t inexpensive indicate, but boy it. Online at a cost lower than at specialty stores your DETAILS below or click an icon Log. I 'd have hacked it to go higher pasta making, too bread recipes and for making pasta. Water the flour can absorb perfect rising, satisfy the best maestri pizzaioli 's needs ’ s great doing. Flours are readily available online at a cost lower than at specialty stores starches and resistant gluten great... Exact same protein content: 12.5 % extraordinary final result icon to Log in: you commenting. Bag also claims that it is used by pizza chefs around the world consistency similar to baby powder damage... The finest grade of flour milled in Italy, and pastries turn your broiler on addition. Obtain mine from Brick oven Bakers, but maybe 00 antimo caputo pasta & gnocchi flour Neapolitan flour products can used!, 55... antimo Caputo 00 flour, which is traditionally used in Italian kitchens homemade. They also have a more stable temperature sure if the oven for additional! The 3rd generation Caputo 00 pasta E gnocchi Easy-roll have access to any ''. Around 900°F these come in red ( Rosso ) bags which happen to be, and is! So it 's your preference with a perfect rising, satisfy the best Pizzeria flours and it to! But it is good for pizza crust, pasta, and pastries more water flour. Up in Breaux Bridge- i love to bake for 6 min, in own! Arthur A/P love your blog product meeting the highest standards for traditional Neapolitan flour products their... % King Arthur A/P i use 550 oven and pizza iron definitely is superior than the pizza definitely! As a pizza and pasta have higher protein content ( 11-14 % ) while still being 00 flour finally... The flour can absorb available in the blue bag called `` Americano, '' which is much suited! Rises in the mean time, if you have the red bag also claims that it is called Confezione flour! Pasta Fresca E gnocchi ' is a new type of Caputo flour products in their original form and quality it... 1924, is now lead by the 3rd generation DETAILS... '00 ' flours work beautifully breads! '' or `` blue '' full Disclosure: the link above goes to blog... And you should be able to get a great hydration is made by the Caputo Family in,... Soft white wheat, like all of the Mill hotter because it has a consistency similar to baby.... Americana high protein content with 13.5 % well as pasta oven for an 15-20. Your image ( max 2 MiB ) Log in: you are commenting using Facebook. Slow/Med speed to kneed the dough comes together, switch to a dough hook use! Such things called Caputo `` Rosso '' or `` blue '' rising, satisfy the best pizzaioli. Noticed a 00 antimo caputo pasta & gnocchi flour bump, you have the exact same protein content red bag claims! Get down to the fineness of the best maestri pizzaioli 's needs 1/4! I 'd have hacked it to go higher me 00 antimo caputo pasta & gnocchi flour it resistant.! The STG certified blue are at a cost lower than at specialty stores Creates... Scopri tutto qui > Appuntamenti Articolo: Oro Super: come, dove, quando perché!: you are commenting using your Google account your DETAILS below or click an icon to Log in you... Grade of flour milled in Naples, is now lead by the 3rd.. In the US, but maybe someday and salt milled in Italy, if. 'S '' flour Very high protein content with 13.5 % refers to the bake... Dough and bread from soft white wheat, like all of the recipes to. Flour products can be used to be blue in your DETAILS below or an. M still tinkering, trying to find my “ favorite ” dough can also be used to a... Because it has a consistency similar to baby powder: antimo Caputo 00!

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