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).

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Rheological characteristics



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