Molino Pasini Type 00 Pasta Flour, 2.2 lb (1 kg)

Fresh pasta at home, the way it was always meant to be made. Molino Pasini has been milling in Mantova, Lombardy for over a century, now in its fourth generation, and this Type 00 Fresh Pasta Flour brings those same professional milling standards into a home-friendly format. The dough comes together smoothly by hand or through a domestic pasta machine, staying pliable and cooperative through every roll, cut, and fold without sticking or tearing. Tagliatelle, pappardelle, lasagna sheets, ravioli, tortellini, the finished pasta is smooth, pale yellow, and exactly what homemade pasta should look and taste like. Milled to the same exacting standards as the professional lines that restaurant kitchens trust. Because once you've made fresh pasta with the right flour, there is no going back. For the home cook who knows that Sunday lunch deserves something special.

• Ingredients: Strong, reliable, and built for the long game, Marrone is the high-strength flour that serious pizza makers reach for when the recipe demands patience. Molino Pasini has been milling in Mantova, Lombardy for over a century, now in its fourth generation, and every batch of Marrone leaves the mill with a full technical data sheet backed by lab testing. With a W of 380 to 400 and a P/L of 0.52 to 0.55, this is a flour engineered for medium to long fermentation, cold-proofed for one to four days at 0 to 4°C, where the gluten network holds gas beautifully over extended rests, delivering the open crumb, blistered crust, and deep flavor that only time can build. The natural choice for Napoletana, hybrid, and New York-style pizza, long-leavened focaccia, and ciabatta, and a reliable strength-booster when blending with a weaker flour. Professional-grade performance, backed by a century of milling expertise. For the baker who knows that the best dough is never rushed.
• Product Weight: 2.2 lb (1 kg)
• Product of Italy