Surprising Flour Find at WalMart Today

[Willy]

One kilo bags of Caputo 00 flour!

[tbob4]

There's a Pablo Escobar joke in there.

[Willy]

I wuz thinkin' of Arlo Guthrie.

[TheCountofQ]

I found 500g bags at Whole Foods of Tipo 00, a week back. I'll have to look at the local Wally World.

[Huskee]

Package them up in little clear baggies in an attache case and book a flight somewhere. I promise we'll all laugh at the story later.

[Willy]

But Officer; it's just flour. Honest!

[EdF]

Isn't that "But ociffer"?

[Jerod Broussard]

If "00" isn't referencing buckshot I got no use for it.

[Steve Vojtek]

What do you plan to use it for and what is the protein amount ? I've been using 00 flour with 12.5 grams per 100/ grams protein to bake sourdough bread and focaccias etc with great results.... I bought a 20kg bag at a great price. I've a new phone coming and as soon as I get it I'll start posting some pics...Its coming from Hong Kong and its a Sony Xperia XZ with a 23 megapixel camera. Its 330 dollars cheaper than here Down Under...can't wait...

[Breadhead]

The protein content of 00 flour is about 11 or 12 percent.

[Willy]

I'll use it for pizza. Like yours, this particular flour has a protein content of 12.5%--pretty much like KA bread flour.

[Breadhead]

Willy ... I only use 00 flour when I'm making authentic Neapolitan Pizza and baking it in my BGE at 800 to 1000 degrees. If I'm baking pizza indoors or outdoors at 600° or less I use All Purpose or Bread flour.

[RonB]

That's a great find. The local grocery that just closed carried an 00 flour, so it's nice to know that I can get more at Walmart. I have found that Walmart carries a lot more items online than in the stores. You can order online for in store pickup and you don't have to pay shipping.

[Willy]

I just went to the Caputo website--Holy cow, they have a number of different 00 flours. It's beyond me.

[gcdmd]

Mario Batali's HOMEMADE PASTA DOUGH

2 Cups All-Purpose Flour
2 Cups 00 Flour (or just use 4 cups All-Purpose Flour)
4 large Eggs

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).

When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

Video Link:

http://www.mariobatali.com/videos/homemade-pasta-dough/