Tipo 00 flour

Caputo identifies its Pasta fresca e gnocchi flour as tipo 00. Visit Sicily uses 00 in the cassatella dough. The same classification can therefore appear in different recipes; it does not make every bag identical in strength, protein or intended use.

Our suggestion: check both the flour’s classification and the producer’s intended application. Follow the recipe’s flour choice rather than assuming that 00 and durum semolina are interchangeable.