Flour

Doppio zero (double zero, or 00) flour is a superfine soft wheat flour that is particularly suitable for making pasta, with or without eggs. Tipo 0 (single zero) flour is often used for pizza and bread. The famous durum wheat semolina is a very coarse, creamy-yellow flour, also used for bread and in commercially manufactured pasta. Polenta flour is sometimes kept in the Southern larder but is not such a staple as in the North, and tends to be the white maize variety.