Tipo 00 flour
Farine tipo 00
| Latin name | Triticum aestivum |
|---|---|
| Family | Grains & flours |
| Origin | Italy |
| Season (France) | All year |
| Flavour | Mild · Delicate · Sweet |
| Typical price (France) | 2–5 €/kg |
What it is
The Italian double zero describes only how far the grain has been refined, so a 00 sold for shortcrust and a 00 sold for Neapolitan pizza carry the same label and behave nothing alike. What separates them is the W value printed alongside: around 180 for fresh pasta, 300 and above for a dough meant to proof twenty-four hours.
In the kitchen
Read the W, not the zeros. For fresh pasta, 100 g of a soft 00 takes one egg and no water at all, and the sheet should leave the rollers silky rather than floury.
Goes with
Egg Semola rimacinata Olive oil Mozzarella San Marzano tomato Basil Parmesan
Same species
Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour
Also used with
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