Italian Flour Guide
What’s “00”, what’s “rimacinata”, and which flour should I use?
If you’ve ever felt confused standing in front of a bag of Italian flour labeled “00”, “1”, or “semola rimacinata”, you’re not alone. Many home bakers in Singapore are familiar with all-purpose flour, or French-style flours like T45 and T55—but Italian flour follows a completely different system.
At Maiolika, we bring in the finest 1kg retail-size flours from Molino Pasini, trusted by top chefs and now available for you. Here's a quick and easy guide to help you understand how to choose the right flour for your baking needs.
How Italian Flour Is Classified
Italian flours are categorized by how finely the grain is milled and how much of the bran and germ remain.
| Type | Texture | Colour | Best For |
|---|---|---|---|
| 00 | Very fine | White | Pasta, pizza, pastries |
| 0 | Fine | Off-white | Pizza dough, focaccia, bread |
| 1 | Slightly coarse | Beige | Rustic sourdough, country bread |
| 2 | Coarse | Light brown | Wholegrain-style bread |
| Integrale | Whole grain | Brown | Whole wheat baking |
The lower the number, the more refined and white the flour is. The higher the number, the more fibre and flavour.
What About Semolina and Rimacinata?
Italy also uses durum wheat (grano duro) for pasta and certain types of bread.
| Type | Texture | Use |
|---|---|---|
| Semola (Semolina) | Coarse, yellow | Eggless pasta, crusts, dusting |
| Semola Rimacinata | Finely milled semolina | Egg pasta, focaccia, pizza |
Rimacinata means “re-milled” – this flour is smooth like 00 but made from durum wheat, giving it a richer flavor and higher protein. It's perfect for making homemade tagliatelle, lasagna sheets, or an extra structured pizza dough.
Italian vs All-Purpose vs French Flour
| If You Use This | Try This Italian Flour |
|---|---|
| All-Purpose Flour | Type 0 or high-protein 00 |
| Cake Flour | Low-protein 00 for pastry |
| Bread Flour | Type 1, 2, or Pizza 00 flour |
| Whole Wheat Flour | Wholemeal (Integrale) |
| Semolina | Durum Semola (Semola di grano duro) or Remilled (Rimacinata) |
Quick Matching Guide: Flour by Recipe
| What You're Baking | Best Italian Flour |
|---|---|
| Neapolitan Pizza | 00 "Verde" or 0 “Napoletana Moderna” Flour |
| Roman Pinsa or Focaccia | Pinsa mix, Soffio, or Rimacinata |
| Fresh Egg Pasta | 00 Pasta d'Oro flour or Semola Rimacinata |
| Eggless Pasta | Coarse Durum Wheat Semolina (Semola di Grano Duro) |
| Brioche / Milk Bread | Panettone or Brioche flour |
| Rustic Bread or Sourdough | PRIMITIVA Type 1, 2 or Wholemeal (Integrale) |
| Tarts & Cookies | 00 Frolla Flour |
Pro Tips for Home Bakers
- Italian “00” doesn’t always mean soft flour — some have high protein for strong gluten development.
- Semola Rimacinata gives amazing bite to fresh pasta and pizza crust.
- You can mix different flours to play with texture and aroma — for example, 70% 0 flour + 30% wholemeal (integrale) for hearty sourdough bread.
- Our 1kg flours from Molino Pasini are perfect for home use, and they’re the same as the 10kg bags, quality trusted by Michelin-starred chefs.
Shop the Collection
Browse Our 1kg Italian Flours for Home Bakers »
Questions?
We love talking flour! Email us at maiolika.sg@gmail.com for pairing advice.
