Caputo Italian flour for fresh pasta
This elastic flour with a high protein value will be ideal for making fresh pasta and gnocchi
Caputo, a flour specialist since 1924, designs each flour meticulously so that each of them has a specific use in order to guarantee maximum quality.
This flour, specially made for making fresh pasta and gnocchi, is graded with first extraction starches and resistant gluten. When used, it is easy to spread and resistant. The combination with water produces a shiny and consistent dough, for an extraordinary taste!
Soft wheat gnocchi or "Gnocchetti di burro"
Small gnocchi served in a meat broth.
100 g butter
100 g flour 00
200 ml meat stock
80 g of Grana Padano
1 l meat stock to serve
In a frying pan, melt the butter and add the flour. Stir in the cold stock and mix. Continue cooking over a low heat to obtain a dense porridge (about 20 minutes). Leave to cool and then add the eggs and cheese.
Put a sheet of baking paper in a dish. Spread the mixture evenly in a 1 cm thick layer. Leave to cool.
Then make small gnocchi.
Dip them directly into the stock and cook for 5 minutes on a low heat. Serve in the cooking stock.
- Protein: 12.25%.
- Baking strength W 260/280
- Elasticity P/L 0.70/0.80
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