The pasta flour we’ve been waiting for.
We searched high and low for the perfect pasta flour and we think this one just might be it.
Molino Pasini’s 00 Pasta Flour produces the silkiest, softest, smoothest sheets of dough on the block. Known as “doppio zero” throughout Italy, 00 flour is a finely ground grano tenero, or “soft wheat flour.” Unlike other pasta flours on the market, this delicate flour has a comparatively lower protein content (around 9.5%) and lower ash content, resulting in finer, more tender pasta that won’t oxidize or discolor over time.
This type of pasta flour is best for fresh egg pasta shapes such as ravioli and tagliatelle, or you could blend it with Molino Pasini’s Semola Flour to create more structured pasta shapes like garganelli and farfalle.
What to know:
- 2.2 lb bag (1 kg)
- Milled in Lombardy, Italy
- Ideal for fresh egg pasta
Ingredients
Soft wheat flour from wheat grown in Italy
Size
2.2-pound bag (1 kilogram)
Specifications
See producer’s spec sheet.
This type of pasta flour is best for fresh egg pasta shapes such as ravioli and tagliatelle, or you could blend it with Molino Pasini’s Semola Flour to create more structured pasta shapes like garganelli and farfalle.
Store in a cool, dry place. Best used within 12 months after milling (see expiry date on bag).
About Molino Pasini
For four generations and more than 100 years, Molino Pasini has specialized in the art of making flour. Located in Mantova, a city in Italy’s northern Lombardia region, the family-owned mill aims to create perfectly balanced flours customized for specific uses like cakes, bread, pizza, pasta, gnocchi, and more. Thanks to their state-of-their-art mill featuring cutting-edge technology, Molino Pasini has been able to increase efficiencies while maintaining a gentle milling process that preserves the wheat’s natural flavor and nutritional properties.
With flour ingrained in their DNA, the Pasini family strives to produce the highest-quality flour for professional chefs and home kitchens alike.
