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Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread. This is a true durum semolina flour (hard wheat), it is finer than most semolina flour that you will find in the US or Canada. This flour is perfect for making pasta, some types of bread and for dusting.
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Since 1924, we have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions. |
Authority, spontaneity and traditionThe flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we promise extremely high standards of quality so that the expert restaurateurs and ... artisans could express their creativity in the best possible way. |
The Method of CaputoWe have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour. |
This is the art of CaputoWe mix a lot of qualities of the national wheat coming from Umbria, Marche and other Italian regions to obtain the base of our product. Later we mix them with wheats from the North of Europe, particularly from France, German and Finland. Thus our products are extremely natural, we also do not use artificial enzyme and extra additives. This is the art of Caputo, the Mill of Naples. |
Perfect for Home Made Pasta from Scratch!
Making homemade pasta in Italy is an ancient art: from the fresh pasta sheet you get tagliolini or tagliatelle, ravioli or tortellini and the everlasting lasagna. It does not take long to make a good fresh homemade pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out… in about 1 hour fresh homemade pasta is ready!
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