Anna Flour Extra Fine, 2.2 lb

In one year I’ll make pasta about 150 times. When I landed on this pasta flour, it made my already good pasta really, really good. The flour is always consistent and gives me pasta that’s better than you could buy from a professional. Because this flour comes in an 11-pound bag, it makes me love it even more.

I'm normally the type to use many different flours in my kitchen. I have a different flour for just about everything I make. This Anna tipo 00 flour has fantastic flavor, aroma, and physics. It works better than any flour I have for every recipe I have. It even works better than biscuit flour for pancakes, which typically require a much lower protein content. I love this stuff, and it's the only flour I buy anymore. It's painfully expensive for how much of it I use, but it's a worthy luxury for all my baking. Highly highly recommended.

This extra-fine Italian flour is ideal for making pasta. I recently purchased a Cuisinart automatic pasta machine that eliminates my ever purchasing store-bought pasta again. I combine this flour with semolina to make the most flavorful and sumptuous pasta you'll ever taste. I experiment with different flavors and vegetables to add complexity of color and depth of flavors to my Italian dishes.

I was surprised at how small the package is. Really expensive for a 2 lb bag but wanted to.try the special flour

This is my favorite flour to make pizza dough. It arrived wrapped in plastic and securly placed in the box.

My daughter in law has sensitivity to gluten but can use this flour in baking with no problem. The entire family uses it now.

I used to make pizza with regular bread flour, mixed bread flour and regular flour, and then I went with this 00 flour. First of all, you can feel the difference in your fingers as you work through the dough, I could probably sleep in a bed of this stuff. The dough mixes and rises a bit like regular dough, but that could be my untrained senses on differences. In terms of cooking and taste, I can't say that I can tell the difference, but that's partly because I scarf down my pizza in a few minutes; it may toast a little better than regular flour. If you want to make pizza as close to how the Italians make theirs, I recommend getting this one (and getting a fire oven lol). If you don't care for the texture and are fine with whatever, you can pass on it and no one will know, it will be our little secret.

it's expensive but it bakes flawlessly and if the cost doesn't matter to you it's also perfect for making roux