Fresh pasta

Ideal for Fresh Pasta - TYPE ‘00’

The elevated absorption’s capacity of the liquids denies the formation of clumps and its particular granulometry ensures the rough effect to the pasta. With this flour, it is possible to obtain pasta which preserves for several days its natural coloration, without oxidising and then turning grey. The pasta will be flexible till the right point and it is useful both for the machine processing and the manual one. These characteristics make it the perfect flour for every kind of soft wheat pasta (even stuffed).



Request technical data




Rheological characteristics

 

190
w
1,00
pl
>11%
Proteins

Thank you for signing up, you will soon receive news from Molino Naldoni
This website makes use of cookies to improve the user's browsing experience and collect information about the use of the website. You can find out the details by consulting our privacy policy. By continuing to browse the site you accept the use of cookies; if you do not, you can leave the site. OK