Type 00 Flour Recommended for pasta

represents excellence in the Italian culinary scene. The unique characteristics of this flour include its color, low ash content, which prevents the dough from darkening, and its low levels of protein, gluten, and starch. These features, combined with its coarse granulometry, allow for smooth, lump-free creams, crumbly shortcrust pastry, and a rough sheet of dough that captures sauces and maintains its firm texture during cooking, ensuring exceptional results in every dish. Another advantage of the larger granulometry is that it facilitates dough handling and rolling. However, this also means the flour absorbs more liquids; therefore, sometimes when making fresh pasta dough (where the ratio is 100g of flour to 1 egg), the egg is not enough, and we recommend adding water. The resulting dough does not dry out, remaining fresh without becoming sticky.
With this flour, we guarantee tasty and high-quality products.