This flour is especially created by Molino Pasini for fresh pasta.
For the nerdy bakers out there... we know where you are coming from: we are like you! Check out the "ingredients" section where we listed some of the technical specs that make this flour so special!
HOW TO USE IT
This flour has the perfect characteristics to make fresh pasta, we are partial for egg pasta when making our fresh batch, but whether you like that, or the vegan counterpart with water only, remember to sift the flour! That makes a much bigger difference than you would think: your dough will be perfectly smooth and effortlessly lumps free.
WHY WE LOVE IT
Our blog has a collection of pasta recipes, and while we have some amazing brands on stock, sometimes we do love to make our own fresh pasta. On our blog you can even find a few short videos of our granny Pina teaching us all her secrets!
That is to say: you can trust us on flour, and this one will truly make a difference in your final result!
INGREDIENTS
Wheat (allergens in bold).
- Protein 9.5%
- W 180-240
- Elasticity P/L 0.80 / 1.30
- see pictures for more details
ORIGIN
Three generations of knowledge handed down throughout a century: the art of making flour is ingrained in Molino Pasini's DNA. This flour milling company produces some of the best quality flours appreciated by enthusiasts, professionals and food industry producers alike.
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