Pasta Fresca e Gnocchi
Mulino Caputo
Silky-smooth 00 flour specifically calibrated for fresh pasta and gnocchi. Lower protein (11.5%) and higher P/L ratio creates tender, not chewy results. The finely ground texture makes rolling and shaping easy. Also excellent for delicate pastries where tenderness is key.
Optimal hydration: 45% – 55%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-10 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Best For
Pizza Classica
Technical Specifications
Absorption | 52% |
Ash Content | 0.55% |
Mulino Caputo Pasta Fresca e Gnocchi is a type 00 flour, W220 strength, 11.5% protein, a P/L ratio of 0.90, a recommended hydration range of 45–55%, and 52% absorption. Silky-smooth 00 flour specifically calibrated for fresh pasta and gnocchi. Lower protein (11.5%) and higher P/L ratio creates tender, not chewy results. The finely ground texture makes rolling and shaping easy. Also excellent for delicate pastries where tenderness is key.