When you say fresh pasta you say Romagna!

All you need is flour, eggs and a rolling pin to immediately create the best traditional Romagna dishes.

The result is guaranteed only if you use the right flour and our mill knows the secret to giving you all the goodness of Romagna puff pastry.

But what’s special about it our flour for fresh pasta? Let’s find out together.

PRODUCT FEATURES
Our flour is obtained from the milling of high quality grains and is specifically designed for fresh pasta. The result of our milling is a dedicated product with low ash content, therefore with very little bran, ideal for those who process fresh pasta in an artisanal way.

Before being marketed, our flour is left to rest for fifteen to twenty days in our warehouse so that it releases all its qualities.
Particularly suitable for pasta, gnocchi and cooking specialities.

The PLUS of PASTRY made with Molino Sapignoli fresh pasta flour
• The roughness and craftsmanship of traditional fresh pasta.
• It does not form lumps and maintains the golden color of the pastry.
• It collects the sauce best and guarantees excellent cooking resistance.
• Consistency of product quality over time.
• Quality control from grain picking to packaging.

Do you want to try it? Buy it on our online shop, you can find it in three sizes, 1, 5 or 15 kg.