Anna Flour Extra Fine, 2.2 lb

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.

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'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.

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

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.

I am not sure how some flour could be bested or worse. This was flour. I used it. It was flour.

This flour created the toughest pizza dough I ever made and I've been making pizza for years. It made it so tough that it hurt my jaw trying to chew it. If you are looking to create New York style pizza or Neapolitan pizza, this would not be the flour to use. Probably use it to create vegan jerky because it was really that tough.