20 Delicious 00 Flour Recipes Perfect for Italian Cuisine

Italian cuisine is beloved worldwide for its rich flavors, fresh ingredients, and artisanal techniques. One of the key elements in many traditional Italian dishes is 00 flour—a finely milled, high-protein flour that creates the perfect texture for pizza, pasta, and bread. Whether you’re a seasoned home chef or just starting out, these 20 delicious 00 flour recipes will bring the taste of Italy straight to your kitchen.

From the iconic Classic Neapolitan Pizza Dough to delicate Homemade Fresh Pasta Sheets, each recipe highlights the versatility of 00 flour. Craving something crispy? Try Rustic Italian Breadsticks or Golden Brown Arancini. For a sweet finish, indulge in Light and Airy Tiramisu Cake or Decadent Chocolate Lava Cake. No matter your preference, these recipes promise authentic Italian flavors with every bite.

Classic Neapolitan Pizza Dough

This airy, chewy dough is the foundation of authentic Neapolitan pizza—simple ingredients, big flavor, and that signature charred crust.

Ingredients:

• 3 ½ cups (420g) bread flour, plus extra for dusting
• 1 ½ cups (355ml) warm water (100°F)
• 2 tsp (8g) fine sea salt
• 1 tsp (4g) active dry yeast
• 1 tbsp (15ml) olive oil

Instructions:

1. In a large bowl, whisk together 1 ½ cups warm water and 1 tsp active dry yeast. Let sit for 5 minutes until foamy.
2. Add 3 ½ cups bread flour and 2 tsp sea salt, stirring until a shaggy dough forms. Drizzle in 1 tbsp olive oil and knead by hand (or with a stand mixer) for 10 minutes until smooth and elastic.
3. Transfer dough to a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 8–12 hours until doubled.
4. Punch down dough, divide into 2 balls, and rest on a floured surface for 1 hour before shaping.

The slow fermentation gives this dough its distinct tang and bubbly texture—no fancy equipment required!

Tip: For extra crispiness, preheat a pizza stone or steel at 500°F for 1 hour before baking.

Homemade Fresh Pasta Sheets

There’s nothing quite like the silky, tender bite of fresh pasta—and luckily, you only need two simple ingredients to make it at home!

Ingredients:

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 3 large eggs
• 1/2 tsp fine sea salt

Instructions:

1. On a clean counter, mound the flour and make a well in the center. Crack the eggs into the well and add the salt.
2. Using a fork, gently whisk the eggs and salt, gradually incorporating the flour from the edges until a shaggy dough forms.
3. Knead by hand for 8–10 minutes until smooth and elastic (if sticky, dust lightly with flour). Wrap in plastic and rest at room temperature for 30 minutes.
4. Divide the dough into 4 pieces. Roll one piece at a time through a pasta machine, starting at the widest setting and progressing to thinner settings (usually #5 or 6 for sheets). Dust with flour as needed to prevent sticking.
5. Lay the sheets on a floured surface or drying rack while rolling the remaining dough. Use immediately for lasagna or cut into noodles.

The magic here? No fancy tools required—just patience and a little elbow grease for that perfect al dente texture.

Tip: For extra-thin sheets (like for ravioli), roll to the second-to-last setting on your machine.

Crispy Focaccia Bread

Crispy Focaccia Bread

This golden, airy focaccia is impossibly crisp on the outside, tender inside, and begging to be dipped in olive oil or piled high with toppings.

Ingredients

• 4 cups (500g) all-purpose flour
• 1 1/2 cups (350ml) warm water (105–110°F)
• 2 tsp (8g) granulated sugar
• 2 1/4 tsp (7g) active dry yeast
• 1/3 cup (80ml) extra-virgin olive oil, divided
• 2 tsp (10g) kosher salt
• 1 tbsp (3g) fresh rosemary leaves
• Flaky sea salt, for sprinkling

Instructions

1. In a large bowl, whisk together flour, sugar, and yeast. Pour in warm water and 2 tbsp (30ml) olive oil. Mix until a shaggy dough forms.
2. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Pour 2 tbsp (30ml) olive oil onto a 9×13-inch baking sheet. Stretch dough to fit the pan, dimple it deeply with your fingers, and let rise 30 minutes.
4. Preheat oven to 425°F. Drizzle dough with remaining 1 tbsp (15ml) olive oil, sprinkle with rosemary and flaky sea salt. Bake for 20–25 minutes until deeply golden.

The magic here? Those dimples trap pools of olive oil for extra crispy edges and a rich flavor in every bite.

Tip: For extra crunch, place a baking sheet on the oven’s bottom rack while preheating—the radiant heat crisps the focaccia’s underside.

Authentic Italian Calzone

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 1/2 cup ricotta cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough into a 12-inch circle on a floured surface. Spread 1/2 cup marinara sauce evenly over half the dough, leaving a 1-inch border.
3. Layer mozzarella, Parmesan, pepperoni, and dollops of ricotta over the sauce. Sprinkle with 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp salt.
4. Fold the bare half of the dough over the filling, crimp the edges with a fork, and brush the top with beaten egg. Cut 3 small slits to vent.
5. Bake for 20–25 minutes until golden and crisp. Drizzle with 1 tbsp olive oil before serving.

The magic here? The ricotta keeps the filling luxuriously creamy while the edges bake up flaky and golden. Tip: Let it rest 5 minutes before slicing—this keeps the cheese from oozing out!

Soft and Chewy Ciabatta Rolls

These ciabatta rolls are bakery-level fluffy with an irresistible chewy crust—perfect for sandwiches or sopping up soups.

Ingredients:

• 3 1/2 cups (440g) bread flour
• 1 1/2 cups (350ml) warm water (105–110°F)
• 1 1/2 tsp active dry yeast
• 1 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a large bowl, whisk together 1 1/2 cups warm water and 1 1/2 tsp yeast. Let sit for 5 minutes until foamy.
2. Add 3 1/2 cups bread flour, 1 1/2 tsp salt, and 1 tbsp olive oil. Stir until a shaggy dough forms.
3. Knead by hand (or with a dough hook) for 10 minutes until smooth and elastic. The dough will be sticky but shouldn’t stick to your hands.
4. Cover with a damp towel and let rise in a warm spot for 1.5–2 hours, or until doubled.
5. Gently deflate the dough and divide into 8 equal pieces. Shape into rough ovals, then place on a parchment-lined baking sheet. Cover and let rise for 45 minutes.
6. Preheat oven to 450°F. Bake rolls for 18–20 minutes until deeply golden and hollow-sounding when tapped.

The secret? A wet dough and high heat create those signature airy pockets and crackly crust.

Tip: Spritz the rolls with water right before baking for an extra-crispy exterior.

Perfect Thin-Crust Pizza

This crispy, cracker-thin crust is a game-changer—light enough to let your toppings shine but sturdy enough to hold them all without floppiness.

Ingredients:

• 1 1/3 cups (160g) all-purpose flour
• 1/2 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 cup warm water (110°F)
• 1 tbsp olive oil
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella
• Cornmeal, for dusting

Instructions:

1. Make the dough: Whisk flour, yeast, sugar, and salt in a bowl. Stir in warm water and olive oil until a shaggy dough forms. Knead on a floured surface for 3 minutes until smooth. Cover and let rise 1 hour.
2. Preheat & prep: Place a pizza stone or baking sheet in the oven and preheat to 500°F for 30 minutes. Dust surface with cornmeal.
3. Shape: Roll dough into a 12-inch circle (it will be very thin). Spread pizza sauce evenly, then top with mozzarella.
4. Bake: Slide pizza onto the hot stone and bake for 8–10 minutes until crust is crisp and cheese bubbles.

The secret? A scorching-hot oven and minimal toppings ensure the crust stays crisp instead of steaming into softness.

Tip: For extra crunch, brush the crust edges with olive oil before baking.

Rustic Italian Breadsticks

These homemade breadsticks are delightfully crisp on the outside, chewy on the inside, and brushed with garlicky olive oil for an irresistible finish.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tbsp granulated sugar
• 1 ½ tsp salt
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• ½ tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. Stir in 2 ½ cups flour, 1 ½ tsp salt, and 1 tbsp olive oil until a shaggy dough forms. Gradually add remaining flour until the dough pulls away from the bowl.
3. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Preheat oven to 400°F. Punch down dough and divide into 12 pieces. Roll each into a 10-inch rope and place on a parchment-lined baking sheet.
5. Bake for 15 minutes. Meanwhile, heat remaining 2 tbsp olive oil with minced garlic and rosemary in a small pan over low heat for 2 minutes.
6. Brush warm breadsticks with garlic oil and sprinkle with flaky sea salt. Bake 5 more minutes until golden.

The secret to their rustic texture? A double bake ensures a crisp exterior while keeping the centers soft—perfect for tearing and sharing!

Tip: For extra crunch, twist the dough ropes before baking and space them 1 inch apart on the sheet.

Fluffy Pan Pizza Dough

This fluffy pan pizza dough bakes up light and airy with a golden, crispy bottom—perfect for loading with your favorite toppings.

• 3 ½ cups (440g) all-purpose flour
• 1 ½ tsp (6g) instant yeast
• 1 ½ tsp (9g) salt
• 1 ½ tsp (6g) sugar
• 1 ¼ cups (300ml) warm water (110°F)
• 2 tbsp (30ml) olive oil, plus extra for greasing

1. In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Pour in the warm water and 2 tbsp olive oil, then stir until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
3. Grease a 12-inch cast-iron skillet or deep baking pan with 1 tbsp olive oil. Press the dough evenly into the pan, cover, and let rest for 20 minutes while preheating the oven to 475°F.
4. Dimple the dough with your fingertips, add toppings (if using), and bake for 15–18 minutes until the crust is puffed and golden. Let cool 5 minutes before slicing.

The secret to this dough’s airy texture? A slow rise and high-heat bake create those signature bubbly pockets. Tip: For extra crispiness, preheat the skillet on the stovetop for 2 minutes before adding the dough.

Traditional Italian Gnocchi

Pillowy, tender gnocchi is easier to make than you think—just a few simple ingredients transform into the ultimate comfort food.

Ingredients:

• 2 lbs russet potatoes (about 3 large), scrubbed
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the potatoes: Pierce potatoes with a fork and bake at 400°F for 45–60 minutes until tender. Let cool slightly, then peel and mash while warm (no lumps!).
2. Make the dough: On a floured surface, mound the mashed potatoes. Make a well in the center and add 1 1/2 cups flour, 1 tsp salt, 1/4 tsp pepper, and the egg. Gently knead into a soft dough (don’t overwork it!).
3. Shape the gnocchi: Divide dough into 4 pieces. Roll each into a 1/2-inch-thick rope, then cut into 1-inch pieces. Press each lightly with a fork to create ridges.
4. Cook: Boil a large pot of salted water. Add gnocchi in batches; they’re done when they float (about 2 minutes). Remove with a slotted spoon.
5. Serve: Melt 2 tbsp butter in a skillet over medium heat. Toss cooked gnocchi in butter until lightly golden. Sprinkle with 1/4 cup Parmesan and basil (if using).

The secret? Baking (not boiling) the potatoes keeps the dough light—these gnocchi melt in your mouth like little clouds.

Tip: For extra-fluffy gnocchi, pass the mashed potatoes through a ricer or fine sieve before mixing.

Delicious Stuffed Ravioli

These homemade ravioli are pillowy pockets of joy, stuffed with a creamy ricotta and spinach filling—perfect for impressing at dinner parties or treating yourself to a cozy night in.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup whole-milk ricotta
• 1 cup chopped fresh spinach (packed)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg yolk (for egg wash)
• 2 tbsp unsalted butter (for serving)
• Fresh basil leaves (for garnish)

Instructions:

1. Make the dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add olive oil and salt, then gradually mix into a shaggy dough. Knead for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Prepare the filling: In a bowl, combine ricotta, spinach, Parmesan, garlic powder, and black pepper. Mix until evenly blended.
3. Assemble ravioli: Roll the dough into thin sheets (about 1/8″ thick). Place teaspoon-sized filling mounds 2″ apart on one sheet. Brush around the filling with egg yolk, then lay a second sheet on top. Press around each mound to seal, then cut into squares with a knife or pasta cutter.
4. Cook: Boil salted water in a large pot. Gently drop in ravioli and cook for 3-4 minutes until they float. Drain and toss with melted butter.

The tender pasta and herby, cheesy filling make these ravioli feel like a hug in every bite—especially when topped with a sprinkle of fresh basil.

Tip: Freeze uncooked ravioli on a baking sheet for 1 hour before transferring to a bag for later use. Cook straight from frozen, adding 1 extra minute to boiling time.

Golden Brown Arancini

These crispy, cheesy arancini are the ultimate way to repurpose leftover risotto—transforming it into golden, bite-sized delights that disappear fast.

Ingredients:

• 2 cups chilled cooked risotto (preferably plain or mushroom)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying (about 2 cups)
• 1/2 cup marinara sauce, warmed (for serving)

Instructions:

1. In a bowl, mix the chilled risotto, mozzarella, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Roll into 1.5-inch balls (about 2 tbsp each).
2. Set up a breading station: Place flour, beaten egg, and breadcrumbs in separate shallow bowls. Roll each risotto ball in flour, dip in egg, then coat in breadcrumbs. Place on a tray.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F over medium heat. Fry arancini in batches for 3–4 minutes, turning occasionally, until deep golden brown. Drain on paper towels.
4. Serve immediately with warm marinara sauce for dipping.

The magic here? The molten mozzarella center stays irresistibly gooey while the exterior shatters with every bite.

Tip: For extra flavor, stir 1/4 tsp garlic powder into the breadcrumbs before coating.

Light and Airy Tiramisu Cake

This dreamy tiramisu cake skips the heavy mascarpone for a fluffy whipped cream filling, making it a lighter twist on the classic—perfect for summer gatherings or anytime you crave a cloud-like dessert.

Ingredients:

• 1 ½ cups heavy cream, chilled
• ¾ cup granulated sugar, divided
• 1 tsp vanilla extract
• 24 ladyfinger cookies (about 7 oz)
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Whip the cream: In a large bowl, beat heavy cream, ½ cup sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes. Refrigerate.
2. Soak the ladyfingers: Stir remaining ¼ cup sugar into cooled coffee until dissolved. Add coffee liqueur (if using). Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and layer half in an 8-inch square dish.
3. Layer & chill: Spread half the whipped cream over the ladyfingers. Repeat with remaining dipped ladyfingers and cream. Sift cocoa powder evenly over the top. Cover and refrigerate for at least 4 hours (or overnight).

The magic here? The whipped cream stays airy yet sturdy, letting the coffee-kissed layers shine without weighing you down. Serve chilled for the best texture!

Tip: For a non-alcoholic version, swap the liqueur with 1 tsp vanilla extract whisked into the coffee.

Savory Spinach and Ricotta Cannelloni

These cheesy, herb-packed cannelloni feel fancy but come together with minimal fuss—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 12 dried cannelloni tubes (about 8 oz)
• 2 cups whole-milk ricotta cheese
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix 2 cups ricotta, 10 oz spinach, 1 egg, 1/2 cup Parmesan, 1/4 tsp nutmeg, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Transfer the filling to a piping bag or plastic bag with a corner snipped. Pipe evenly into the cannelloni tubes, filling both ends.
4. Spread 1 cup marinara sauce in the prepared dish. Arrange stuffed tubes in a single layer, then top with remaining 1 cup sauce and a sprinkle of extra Parmesan.
5. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The nutmeg and garlic powder add subtle warmth to the creamy filling, while the crispy Parmesan topping contrasts beautifully with the tender pasta.

Tip: For a shortcut, use store-bought marinara—but stir in a pinch of red pepper flakes to jazz it up!

Crispy Fried Calamari Coating

This light, golden coating gives calamari that perfect crunch—no soggy squid here, just restaurant-worthy texture every time.

Ingredients:

• 1 lb cleaned calamari (tubes and tentacles), patted dry
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup buttermilk
• Vegetable oil (for frying, about 2 cups)

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper.
2. Pour 1 cup buttermilk into a separate shallow dish. Dip calamari pieces into buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere.
3. Heat 2 cups vegetable oil in a Dutch oven or heavy pot to 375°F over medium-high heat. Fry calamari in batches (don’t overcrowd!) for 2–3 minutes until golden and crisp. Drain on a wire rack.

The cornstarch-flour blend creates an ultra-crisp shell that stays crunchy even after cooling—ideal for appetizer spreads or game-day bites.

Tip: For extra heat, add ½ tsp cayenne to the flour mix or serve with spicy mayo.

Homemade Italian Semolina Bread

This golden-crusted semolina bread has a tender, slightly nutty crumb—perfect for tearing and sharing at the table.

Ingredients:

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 2 cups semolina flour
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp fine sea salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. Stir in semolina flour, all-purpose flour, salt, and olive oil until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 1/2 hours.
4. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and rise again for 45 minutes.
5. Preheat oven to 375°F. Slash the top of the loaf with a sharp knife, then bake for 30–35 minutes until deep golden and hollow-sounding when tapped.

The semolina gives this bread a subtle sweetness and a crust that crackles beautifully as it cools. Tip: For extra shine, brush the baked loaf with melted butter while still warm.

Flavorful Herb and Cheese Bread

This golden, aromatic loaf is packed with fresh herbs and melty cheese—perfect for tearing apart while it’s still warm from the oven.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 1/4 cups whole milk
• 1/3 cup unsalted butter, melted
• 1 large egg

Instructions:

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Fold in 1 cup cheddar cheese, 1/4 cup parsley, and 2 tbsp chives.
3. In another bowl, mix 1 1/4 cups milk, 1/3 cup melted butter, and 1 egg until smooth. Pour into dry ingredients and stir just until combined (batter will be thick).
4. Spread batter into the prepared pan. Bake for 45–50 minutes until golden and a toothpick inserted comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack. Slice while slightly warm for the best texture.

The cheese creates pockets of gooey richness, while the fresh herbs keep every bite bright and fragrant—no kneading or yeast required!

Tip: For extra crunch, sprinkle the top with 1 tbsp grated Parmesan before baking.

Soft and Stretchy Bagels

These homemade bagels are chewy, slightly sweet, and so satisfying—perfect for toasting or piling high with your favorite spreads.

Ingredients:

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast
• 4 cups bread flour
• 2 tbsp granulated sugar
• 1 1/2 tsp salt
• 1 tbsp honey (for boiling water)
• 1 egg white, beaten (for egg wash)
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

1. In a large bowl, whisk together warm water and yeast. Let sit for 5 minutes until foamy.
2. Add bread flour, sugar, and salt, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic.
3. Cover and let rise for 1 hour, or until doubled in size.
4. Punch down dough and divide into 8 equal balls. Poke a hole in each and stretch to form a 2-inch ring. Place on a lined baking sheet.
5. Preheat oven to 425°F. Bring a large pot of water to a boil with 1 tbsp honey. Boil bagels 2 at a time for 1 minute per side.
6. Brush boiled bagels with beaten egg white, add toppings if using, and bake for 20 minutes until deeply golden.

The secret to their stretchy texture? A quick boil in honey-water for a glossy, chewy crust.

Tip: For extra shine, brush baked bagels with melted butter right out of the oven.

Authentic Italian Zeppole

Light, airy, and dusted with powdered sugar, these classic Italian doughnuts are a sweet treat you’ll want to make again and again.

Ingredients

• 1 cup water
• 4 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts.
2. Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the dough forms a smooth ball (about 1–2 minutes). Remove from heat.
3. Let the dough cool for 5 minutes, then beat in the eggs one at a time, mixing until fully incorporated after each addition. The dough should be glossy and thick.
4. Heat 2 inches of vegetable oil in a deep pot to 375°F. Drop tablespoon-sized scoops of dough into the oil (work in batches to avoid crowding). Fry for 4–5 minutes, turning occasionally, until golden brown and puffed.
5. Transfer to a paper towel-lined plate to drain, then dust generously with powdered sugar while still warm.

The magic of these zeppole lies in their crisp exterior and custardy center—best enjoyed fresh and piping hot!

Tip: For extra flavor, add a teaspoon of vanilla extract or lemon zest to the dough before frying.

Rich and Creamy Panna Cotta

Silky, luxurious, and effortlessly elegant—this panna cotta is the kind of dessert that feels fancy but comes together with just a handful of ingredients.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 packet (2 1/4 tsp) unflavored gelatin
• Pinch of salt

Instructions

1. In a small bowl, sprinkle the gelatin over 2 tbsp cold water. Let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt. Warm until steaming (about 5 minutes), stirring occasionally—do not boil.
3. Remove from heat, then whisk in the vanilla and bloomed gelatin until fully dissolved.
4. Pour the mixture into 4 ramekins or glasses. Chill for at least 4 hours (or overnight) until set.

The magic here? That velvety, melt-in-your-mouth texture—no fancy techniques required, just patience while it chills.

Tip: For clean unmolding, dip ramekins in hot water for 5 seconds before inverting onto a plate.

Decadent Chocolate Lava Cake

This molten chocolate lava cake is the ultimate indulgence—warm, gooey, and ready in under 30 minutes. Perfect for impressing guests or treating yourself!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp all-purpose flour
• Cocoa powder or powdered sugar, for dusting

Instructions:

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder.
2. In a microwave-safe bowl, melt 1/2 cup butter and 4 oz chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in 1/2 cup powdered sugar, then add 2 eggs, 2 egg yolks, 1 tsp vanilla, and 1/4 tsp salt. Gently fold in 3 tbsp flour until just combined.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers are still soft.
5. Let cool 1 minute, then invert onto plates. Dust with cocoa powder and serve immediately.

The magic? A crisp exterior gives way to a river of warm chocolate—timing is key for that perfect lava flow!

Tip: For extra flair, top with fresh berries or a scoop of vanilla ice cream.

Conclusion

From crispy pizzas to silky pasta, these 20 delicious 00 flour recipes bring authentic Italian flavors right to your kitchen! Whether you’re a seasoned cook or just starting out, there’s something here for everyone. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!