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Jan 28, 2012 03:08 PM

where to buy Italian Double 00 flour?


I live in downtown brooklyn and wondering where to find double 00 flour for pasta making.
Preferably a location in Brooklyn, any neighborhood.


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  1. I think they carry it at caputo's on court st. not the bakery but the one further down court with the homemade mozz and the cold cuts. There's probably a cheaper place (worth looking in mastellone's on the corner of degraw and court as well) but that's the only place i'm fairly sure they have it.

    Mastellone Italian Deli
    303 Court St, Brooklyn, NY 11231

    Caputo's Fine Foods
    460 Court St, Brooklyn, NY 11231

    7 Replies
    1. re: missmasala

      Thanks@! I went today to Mastellone. What a nice store and they had the flour at $2.59 for a kilo.

      Mastellone Italian Deli
      303 Court St, Brooklyn, NY 11231

      1. re: nycfoodgal

        they have it at Brooklyn Larder too but, it would most likely be half the size for 8 bucks..

        Bklyn Larder
        228 Flatbush Ave, Brooklyn, NY 11217

        1. re: Daniel76

          good one Daniel. But products from europe usually come in 1kg increments, so it will be $16 for 1kg, haha

          1. re: nycfoodgal

            I'm glad you reported back about Mastellone. Having no idea of pricing I'd been contemplating ordering some from King Arthur @ $8 for 3 lbs. It's out of stock anyway so that saved me.

        2. re: nycfoodgal

          Did you use it to make pasta? How did it turn out? Was it a noticeable difference? I have used Bob's Red Mill semolina to make pasta, which was good, but no matter what I do the pasta ends up with a bit of a grainy texture (owing I guess to the coarser nature of the flour to begin with) which works well for some dishes, but I want to try something more delicate, especially to do a ravioli...but I don't want to use all purpose flour and lose the springiness of semolina.

          1. re: treestonerivershrub

            I did use it to make pasta. Double 00 flour is the authentic flour that Italians use to make fresh pasta. Semolina is meant for the commercial dried product.

            Use the double 00 or all purpose flour for your home cooking needs.

            1. re: treestonerivershrub

              You cant make pasta with anything but 00 or doppio zero. After you roll out your noodle or ravioli you dust it with semolina so it wont stick. I have also taken to freezing my ravioli to stabilize the glutons, thus not breaking up in the water during boiling.