Italian flour

What is Italian flour?

Italian flour is a finely milled wheat flour used for making pasta, bread, pizza and pastries. It is produced from hard wheat with a high gluten content, resulting in a flour with a lower protein content than standard wheat flour. This lower protein content creates a softer and lighter texture in the final products.

What types of Italian flour are there?

There are several types of Italian flour available, each suited to specific applications in the kitchen. Below are the most common types and their characteristics.

00 flour

Italian 00 flour, also known as tipo 00 flour, is the most widely used flour in Italian cuisine. It is extremely finely milled and therefore perfect for making pizza dough, pasta and pastries. Its fine texture and lower protein content make it ideal for producing soft and light doughs.

Semola flour

Semola flour is a coarser flour made from hard durum wheat and is also known as semolina. It is mainly used for making dried pasta, such as penne and rigatoni. For pasta making, semola di grano duro is often preferred, as it provides a firm structure and a perfect al dente bite.

Semola di grano duro rimacinata

Semola di grano duro rimacinata is a more finely milled version of semola, also known as fine semolina. This flour is highly suitable for making breads and crispy pizza bases. When preparing pizza, it is often used for dusting the work surface. Sprinkle some semola on the worktop and place the dough on top to prevent sticking and to make shaping and transferring to the oven easier.

Manitoba flour

Manitoba flour has a higher protein content (14% or more) than other types of Italian flour and is therefore considered a strong flour. Thanks to its robust gluten network, it can absorb a large amount of water, sometimes up to 80% or even 100% hydration. This makes Manitoba flour ideal for doughs with long fermentation times, such as sourdough bread, panettone or very airy pizza dough.

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