Description

Antimo Caputo 00 ‘pasta FRESCA E gnocchi’ Is a measured flour with first extraction starches and resistant gluten. Mixing it with water creates shiny and consistent mixtures, with an extraordinary final result.

Molino Caputo chooses only high-quality wheat selected in Italy and abroad with the utmost care. They use a slow grinding technique of wheat in order to not damage starches and proteins. Molino Caputo does not use preservatives, only pure wheat. They guarantee pasta makers a dough of unquestionable taste and unique lightness so you can achieve the best results.

A diverse ingredient: different from our other flours, this pasta fresco and gnocchi flour is a light and consistent dough which melts in your mouth, designed specifically for fresh pastas that use a Laminator (dough rolled flat). Excellent for white and polished dough. If extruding the dough pasta FRESCA works best mixed with our semola flour.