✦ Finest grind: silky-smooth doughs
✦ Ideal for pasta and pizza
✦ Refined: lower in fibre
✦ Classic Italian baking flour
Italian "00" flour is very finely milled soft wheat flour — the "00" refers to the fineness of the grind, not the protein content. It is used for pasta, pizza dough, and delicate pastry. As a refined white flour it has minimal fibre and micronutrients but produces supremely smooth, elastic doughs.
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Preparation note
Use 00 flour for authentic pasta and thin-crust pizza; its low damage starch and fine grind give the characteristic silky texture. For bread, a higher-protein bread flour gives better gluten development.
Sources:
CoFID 2021
Where Flour, 00 Stands Out
Macronutrients per 100g
1,494
kJ
Energy
11.4
g
Protein
71.8
g
Carbs
1.86
g
Fibre
1.52
g
Fat
0.00
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 136 mg | 7% | |
| Phosphorus | 106 mg | 15% | |
| Molybdenum | 34.4 µg | 69% | |
| Magnesium | 25.8 mg | 7% | |
| Calcium | 18.7 mg | 2% | |
| Folate | 13.5 µg | 7% | |
| Selenium | 10.3 µg | 19% | |
| Niacin (B3) | 1.36 mg | 9% | |
| Iron | 0.986 mg | 7% | |
| Zinc | 0.791 mg | 8% | |
| Manganese | 0.552 mg | 28% | |
| Copper | 0.168 mg | 17% | |
| Thiamin (B1) | 0.125 mg | 11% | |
| Riboflavin (B2) | 0.091 mg | 7% | |
| Vitamin B6 | 0.055 mg | 4% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Primary data source for this entry:
USDA FoodData Central (FDC 2025). Values adjusted to UK measurement conventions before import: fibre converted from AOAC to NSP (×0.7); carbohydrate reported as available carbs (fibre excluded). Source record tag: USDA FDC 2025.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.