What is the difference between flour in the US and Italy?

November 25, 2025 •

5 min read

In Italy, flour is graded by refinement, with '00' being the finest, while in the US, flours are typically classified by protein content. This fundamental difference between flour in the US and Italy profoundly impacts the texture, flavor, and handling of dough for baking and pasta making.

Quick Summary

The distinctions between US and Italian flours are rooted in wheat type, milling practices, and grading systems. American flours use hard red wheat for high protein, while Italy relies on soft white wheat for tender baked goods and durum wheat for pasta. Italian flours are labeled by fineness (Tipo 00 to 2), while US flours are categorized by protein percentage, affecting gluten development and final texture. These differences dictate baking results for pizza, pasta, and pastries.

Key Points

Wheat Varieties Differ: The US primarily uses hard red wheat for stronger gluten, while Italy uses softer white wheat for delicate items and durum wheat for pasta.
Protein Level is Key: American flours are graded by protein content (e.g., bread flour vs. cake flour), directly affecting gluten and texture.
Italian Flour Graded by Fineness: Italian flours are classified by milling grade (Tipo '00' to '2'), with '00' being the finest and '2' the coarsest.
'00' Flour is NOT Low-Gluten: While very fine, Tipo '00' for pizza can have comparable protein to bread flour; its specific wheat creates a different gluten structure.
Substitution Affects Outcome: Using US all-purpose flour for a recipe calling for Italian '00' will likely produce a chewier result; adjusting hydration is often necessary.
Durum Wheat for Pasta: Italian semola di grano duro, made from hard wheat, is key for traditional pasta with structure, whereas grano tenero flours are for egg pasta.
Chemical Additives Differences: The EU has stricter regulations on additives like bleaching agents compared to the US, which can influence the flour's properties.

Core Differences: Wheat Variety and Protein Content

The fundamental distinctions between American and Italian flours begin at the agricultural level and continue through the milling process. These factors directly influence protein content, which is the primary determinant of gluten strength and texture.

Wheat Variety

American flour is predominantly milled from hard red wheat varieties, especially hard winter wheat. These wheat types are naturally higher in protein and result in a stronger, more elastic gluten network, ideal for hearty, chewy breads.

Italian flour, on the other hand, is made primarily from soft white wheat (grano tenero) for baking and hard durum wheat (grano duro) for pasta. The soft wheat has a lower protein content, leading to a more tender and delicate crumb, which is a hallmark of Italian pastries. Durum wheat produces a high-protein, though less elastic, flour perfect for structured pasta.

Protein Levels and Gluten Development

The difference in wheat varieties dictates the protein and, consequently, the gluten levels. American flours often have a higher protein percentage than their Italian counterparts. For example, American bread flour contains about 12-14% protein, while Italian '00' flour for pizza might have 11-12% and '00' for pastries can be as low as 8%. This disparity affects how doughs behave and feel. Higher protein flours absorb more water and require more kneading to develop strong gluten, while lower protein flours are more delicate.

Milling and Grading Systems

Italy and the US also employ distinct systems for milling and grading flour, providing bakers with different information on the packaging.

Italian Grading System (Tipo)

In Italy, flour is graded by how finely it is milled and its mineral content, indicated by a number from '00' to '2'.

Tipo '00': The most refined and finely ground flour, white with the lowest mineral content. It is prized for delicate pastries, fresh pasta, and certain pizzas.
Tipo '0': Slightly less refined than '00', with a slightly coarser texture and higher mineral content. It is versatile, suitable for some breads and pizza.
Tipo '1' and '2': Progressively coarser and darker flours, retaining more bran and germ. They are comparable to semi-whole wheat flours in the US and are used for rustic breads.
Integrale: Italian whole wheat flour, containing the entire wheat kernel.

American Grading System

American flours are classified by their intended purpose, which corresponds to their protein content.

Cake Flour: Low protein (6-8%), finely milled, for tender cakes.
Pastry Flour: Medium-low protein (8-10%) for flaky pastries and pies.
All-Purpose Flour: The most common, a mix of hard and soft wheat with a moderate protein level (10-12%) for versatility.
Bread Flour: High protein (12-14%) for strong, chewy breads.
Whole Wheat Flour: Made from the entire wheat kernel, with high protein and fiber.

Comparison Table


Feature	US Flour	Italian Flour
Classification System	Based on intended use and protein content.	Based on level of refinement (Tipo) and mineral content.
Primary Wheat Source	Predominantly hard red wheat.	Soft white wheat (grano tenero) for baking; hard durum wheat (grano duro) for pasta.
Texture	All-purpose is slightly coarser than Italian '00'. Bread flour is coarser. Cake flour is very fine.	'00' is exceptionally fine, with a silky, powdery texture. Coarseness increases with the Tipo number.
Protein Content	Categorized by percentage (e.g., 6-8% for cake, 12-14% for bread).	Varies by Tipo and wheat type; '00' can range from 8-12%, pizza-specific '00' is higher.
Resulting Gluten	Higher protein often leads to stronger, more elastic gluten, ideal for chewy breads.	Lower protein in '00' results in delicate, less elastic gluten, creating tender textures. Durum wheat creates strong but less elastic gluten for pasta.
Common Uses	All-purpose for general baking, bread flour for yeast breads, cake flour for tender cakes.	'00' for fresh pasta, pastries, delicate pizzas; '0' and '1' for bread and rustic pizzas; semola for pasta.

Why These Differences Matter for Baking

Using the wrong type of flour can drastically change the outcome of a recipe. For example, using high-protein American bread flour for a delicate Italian pastry will result in a tough, chewy texture rather than a light, tender one. Conversely, using low-protein Italian '00' flour for a crusty American-style loaf might not provide enough gluten structure for a good rise.

For Italian pizza, the finely milled '00' flour creates a crisp, light crust when baked at high temperatures. American bread flour, with its higher protein and coarser texture, tends to produce a chewier, bread-like crust. When making fresh pasta, Italian '00' and semola provide the ideal elasticity and delicate texture that American all-purpose flour cannot replicate as easily.

Conclusion

The difference between flour in the US and Italy is not merely a matter of origin but a reflection of distinct agricultural practices, milling traditions, and culinary goals. Italian flours prioritize a classification based on fineness (Tipo), using softer wheats for delicate items and durum for pasta. American flours are categorized by protein content and intended use, primarily relying on hard red wheat for strength. For home bakers seeking authentic results, understanding these fundamental differences is crucial for choosing the right flour for the job. While substitutions can be made, a truly traditional texture often requires using the specific flour called for in the recipe. This knowledge empowers bakers to move beyond simple substitutions and truly master the art of baking with intention.

Sources

Medium, Is Italian flour really better?. What's the difference, anyway?, February 04 2021 Fine Dining Lovers, What Is Double Zero Flour for Bread, Pizza, Pasta?, June 07 2021 Kitchen Stories, Every Type of Flour Explained—From All-Purpose to Type 00, September 21 2018 Quora, What kind of flour do bakeries use for baking most things, specially cakes, July 31 2018 Medium, Is Italian flour really better?. What's the difference, anyway?, February 04 2021 Medium, Is Italian flour really better?. What's the difference, anyway?, February 04 2021 Nina's Pasta Project, Guide to Italian Flours, October 02 2020 PastryClass, Understanding Different Types of Flour: A Baker’s Guide, September 09 2024 Facebook, Baking is science 101. Types of flour and there effect, August 14 2019 Yummy Bazaar, The Ultimate Guide to Italian Flour: Types, Grinds, and Best..., May 30 2022 Pasta Evangelists, What Flour Should I Use for Making Pasta?, January 31 2020 Pizza Di Nonna, Italian Flour vs North American Flour, July 16 2024

Frequently Asked Questions

Yes, you can substitute American all-purpose flour for Italian '00' flour, but the results will differ. All-purpose flour is coarser and has higher protein, which will create a tougher, chewier texture in fresh pasta and a less delicate crust on pizza than authentic '00' flour.

The closest Italian equivalent to American bread flour, in terms of protein content and gluten strength, would be a strong Italian flour often labeled as Manitoba or a high-protein Tipo 0 or Tipo 1. These are best for chewy yeast breads and some rustic pizzas.

Italian '00' flour is finely milled, but its protein content can vary depending on its intended use. '00' for pizza often has higher protein (11-12%) for elasticity, while '00' for pasta is typically made from softer wheat with lower protein for delicate textures.

Some believe Italian flour is easier to digest due to lower gluten content in the softer wheat varieties and potentially different agricultural practices, including fewer chemical treatments and no fortification with iron. However, this varies for each individual, and flour is not a cure for conditions like celiac disease.

The main difference is the type of wheat. Grano tenero is soft wheat, used for finely milled flours like '00' and baking. Grano duro is hard durum wheat, used for coarser flour (semola) commonly used to make dried pasta.

When substituting Italian flour for American, you may need to adjust the liquid. Italian '00' flour can absorb liquids differently than American flours, so add water slowly until the desired consistency is reached. For yeast doughs, be mindful of the different gluten strengths.

Italian semola is coarsely ground durum wheat. American grocery stores sell a similar product called semolina flour. For pasta, look for semola rimacinata (twice-milled), which is finer and creates a smoother dough.

Yes, there can be subtle flavor differences. US hard red wheat can have a slightly more assertive, nutty flavor due to its pigmentation, while Italian soft white wheat is often sweeter and milder. Whole wheat varieties in both countries will have more pronounced, earthy flavors.