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Four Italian Recipes That Use 00 Flour

Alessandro Clemente

Four Italian 00 Flour Recipes

When you're preparing authentic Italian food, one of the ingredients you simply must have is Caputo 00 flour, which is a flour from Italy and is used to make all the best pastas, pizzas, breads, etc.

Considered the gold standard among flours, 00 flour is finely ground and blends very well with other cooking ingredients, even without sifting. As opposed to Semolina, which is a much coarser grade of flour having its own uses, 00 flour is much more granular in nature.

Here are four traditional Italian recipes which call for 00 flour, which you can purchase online at our Italian Food Online Store.

1. Ricotta and Fennel Spinach Ravioli 

How to Make Ricotta and Fennel Spinach Ravioli

For the pasta dough:

  • 12 oz. 00 flour,
  • 1 oz. Semolina flour, with extra for dusting,
  • 1 whole egg and 4 egg yolks,
  • 1-3/4 oz. spinach, finely chopped


where to get 00 flour


For the vegetables:

  • 1-3/4 oz. unsalted butter,
  • 1 yellow courgette, sliced into batons,
  • 7 oz. cherry tomatoes sliced in half,
  • 4 basil leaves,
  • 1-3/4 oz. grated Parmesan

For the filling:

  • 1-3/4 oz. wild rocket (arugula),
  • 1-3/4 oz. fennel green tops,
  • 18 oz. ricotta cheese,
  • 3-1/2 oz. grated Parmesan,
  • salt and fresh black pepper


  1. To make the pasta dough, mix all the ingredients together and form a big ball.
  2. Then divide into four equal pieces, cover with cling wrap, and place in the refrigerator for 30 minutes.
  3. To make the ravioli filling, blanch the fennel tops and rocket in boiling water, drain, and cool in a colander.
  4. Chop up finely, and add to a bowl with the ricotta, pepper, salt, and Parmesan, then mix well.
  5. Roll out the pasta on a dusted surface and get it thin enough to go through your pasta machine.
  6. Repeat this process with the remaining pasta four times.
  7. Add a teaspoon of your filling on to the pasta sheet, filling half the sheet.
  8. Brush a little water between the filling and the edges of the pasta sheet.
  9. Fold the pasta over gently, then take a zigzag cutter and cut the ravioli, and place it on a tray dusted with Semolina.
  10. Repeat this process until you've used up all the pasta and filling, then let the ravioli rest for an hour before cooking.
  11. To prepare the vegetables, melt the butter in a skillet and add in all the vegetables, cooking them until they become soft and slightly syrupy.
  12. Add the ravioli to a large pot of water and boil for about three minutes, or until they float to the top.
  13. Remove the ravioli one by one and add them to the pan with the vegetables.
  14. Serve right away with black pepper and Parmesan on top.


Italian 00 Flour


2. How to Make Sausage Ragu with Tagliatelle 

For the pasta dough:

  • 4 lightly beaten eggs,
  • 2 teaspoons of salt,
  • 14 oz 00 flour


Italian groceries


For the Ragu:

  • 14 oz. pork sausage,
  • 1 tablespoon extra virgin olive oil, 
  • 1 small chopped onion,
  • 2 stalks chopped celery,
  • 3/4teaspoon of fennel seeds,
  • 1 sprig of chopped rosemary,
  • 1/4 teaspoon of chili flakes,
  • 1 large grated garlic clove,
  • 5 oz. dry white wine,
  • 5 oz. double cream,
  • 5 oz. chicken stock,
  • 1-3/4 oz. grated Parmesan,
  • tomato puree,
  • salt and fresh black pepper


  1. Combine the pasta ingredients in a food processor, form into a large ball, cover with cling wrap and allow to rest for 30 minutes.
  2. Roll out the pasta on a work surface, and run the pasta through a pasta machine to make the tagliatelle, then leave the strands to dry.
  3. Cook the sausage in a large pan, adding as much olive oil as needed.
  4. After about 10 minutes, add in the celery, chili, fennel seeds, tomato puree, and garlic, then cook for another 15 minutes.
  5. Pour in the wine, then add the chicken stock and cream.
  6. Season with salt and pepper and allow it to simmer for 30 minutes.
  7. Cook the tagliatelle, then add it to the other mixture and serve warm.


00 flour for pasta


3. How to make Fresh Italian pasta dough  

For the pasta dough:

  • 7 oz. 00 flour,
  • 2 eggs


  1. Put the flour and eggs in a food processor, and blend until the mixture looks like bread crumbs.
  2. Form the dough into a ball shape, and knead it for one minute, then wrap with cling wrap and let it stand for 30 minutes in your refrigerator.
  3. Cut the dough into two large pieces, and roll them out to 1/4" thickness.
  4. Dust with flour and pass each piece through your pasta machine at a wide setting, while folding and rolling 7 full times, until you have a rectangular shape which is approximately 3" x 7".
  5. Do the same thing with the second piece of dough.
  6. Begin with the pasta machine at its widest setting, and pass the dough through the rollers.
  7. Don't fold the dough, but do repeat the process, lowering the grade each time, and eventually getting to the lowest setting.
  8. You should now have thin pasta, which can be used for ravioli, and many other dishes of your choosing.


Italian 00 flour


Check out this cook video below of "How To Make Eggless Pasta Dough" by Rocco's Kitchen



4. How to make Potato Gnocchi with Ham, Peas, and Burrata 

For the gnocchi:

  • 3 large potatoes,
  • 3 egg yolks,
  • 4-1/2 oz. 00 flour,
  • 1-3/4 grated Parmesan,
  • 1 tablespoon extra virgin olive oil,
  • salt


00 flour for gnocchi


For the ham, peas, and burrata:

  • 3-1/2 oz. fresh peas,
  • 2 oz. Italian balsamic vinegar,
  • 1 teaspoon Dijon mustard,
  • 2 oz. rapeseed oil,
  • 4-1/2 oz. burrata,
  • 1-3/4 oz. dry cured ham, cut into thin slices,
  • leaves of mint sprig for garnish.


  1. Preheat your oven to 350 degrees, place the potatoes in a roasting pan and bake for about 90 minutes.
  2. Then cut the potatoes in half, scoop out the potato, and discard the skins.
  3. Put the potatoes in a large bowl and mash them, which should give you about 1 lb. of potatoes.
  4. Add in the egg yolks, Parmesan, and salt, then mix the ingredients until they form a dough.
  5. Flour your hands and your work surface, and form the dough into pieces about 1/2" in diameter. Cut the sausage into 1" pieces, and place on a floured tray.
  6. Heat the oil in a skillet, and add the gnocchi, then fry on all sides until crispy and golden.
  7. Now blanch the peas in boiling water and place them in a bowl.
  8. Add in the vinegar, mustard, and rapeseed, then stir.
  9. Cut the burrata in two pieces, scoop out the middle, and mix into the bowl.
  10. Place the gnocchi and burrata pieces on warm plates, scatter over the pea mixture, and put the ham on top.
  11. Serve warm to guests.

We hope you've enjoyed these simple Italian dish recipes! We are glad that you can buy most of the ingredients from our Italian supermarket!

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