Description
There Fresh Pasta Flour and Caputo Gnocchi It is specifically designed for those who make pasta at home: an elastic dough with a high protein content, capable of giving structure and resistance to the pasta sheet without compromising its workability.
Why choose this fresh pasta flour?
The first-extraction starches and resistant gluten allow for shiny, elastic dough that is easy to roll out thinly, ideal for both handmade tagliatelle and ravioli, as well as for gnocchi that must hold up well during cooking without falling apart.
Ingredients: Type "00" soft wheat flour
Without the addition of additives and enzymes
Contains gluten. It may contain traces of soy
Keep in a cold and dry place
| 100g | %AR * / 100g | |
| Energy value | 1,490 kj 351 kcal | 18% 18% |
| Fat of which: saturated fatty acids | 1.0 g 0.1 g | 1% 1% |
| Carbohydrates of which: sugars | 72 g 1 g | 28% 1% |
| Fibers | 2.0 g | |
| Proteins | 13 g | 26% |
| salt | 0.017 g | 0% |
The Caputo Mill
Since 1924, the Mulino Caputo works the wheat with generosity and passion, to offer professionals and enthusiasts of the White Art Caputo Farina of the highest quality, produced in full respect of raw materials and tradition.
Il Molino Caputo produces a wide range of flours for home and professional use. Caputo flour is used above all by professionals in confectionery dough, bread making, pasta and pizza, with many types of flours intended for different processes.
Authoritativeness, spontaneity and tradition, it is from these values that the white art of Mulino Caputo is born, which thanks to the experience gained in 3 generations of Neapolitan Master Millers, allows it to guarantee very high quality standards, to ensure that expert restaurateurs and artisans of taste best express their creativity.
Caputo flour has the ability to preserve the naturalness and authenticity of flavors to the maximum, for this and for other reasons, Molino Caputo is appreciated and recognized all over the world.
How to Use Caputo Fresh Pasta and Gnocchi Flour
To make fresh egg pasta, simply mix the flour and eggs until you obtain a smooth, elastic dough. Let it rest, wrapped in cling film, and roll it out with a rolling pin or pasta machine.
For gnocchi, the high absorbency of the flour helps bind the dough with boiled potatoes and egg well, without needing to add too much to get the right consistency.
Discover the others Caputo flours available and all the proposals of the Mulino Caputo.
La devo ancora provare lo faro` e vi diro`. Metto 5 perche gia` conosco la farina caputo non si mentisce.
Eccezionale.
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