This double milled semolina flour is especially created by Mulino Marino for homemade pasta and bread.
HOW TO USE IT
We watched our granny very closely to capture her recipe for orecchiette, you can find it here.
WHY WE LOVE IT
It is very fine, yet maintaining some elasticity to get through our fresh pasta recipes.
Wheat (allergens in bold).
- Protein 12.5%
- See pictures for more details
We visited Mulino Marino in one of our first trips to the Langhe, in Piedmont. We were blown away by their commitment to quality, their highest standards, and innovation. Yet, they are still a small family business, applying the same values today as they were when they started.