MOLINO VERRINI | Farina pasta fresca, farina pasticceria, farina pizza, farina integrale, farina biologica

Soft wheat flour
born for Fresh Pasta.

Born for fresh pasta (Nata per Pasta Fresca) is a range of flours that includes two “extraction flours” obtained by grinding selected wheat from Emilia Romagna.

They are designed to meet the needs of all pasta makers, from artisan to industrial production. They are ideal for the preparation of fresh pasta, dumplings and “pasta al torchio”, and have an excellent cooking resistance.

The resulting products maintain a light colour for days, without turning grey.

The Fresh Pasta line:

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Extraction flour specially designed for the industrial production of fresh pasta. Compared to traditional flours, it has a larger grain size of around 250 µm. The resulting pasta maintains enough roughness to retain the sauce.

Uses: industrial production of fresh pasta.

“00” Granulare

Soft wheat flour

Type "00"

W 180/200 - P/L 0.60-0.70

ASH 0.38

25kg

Our “00” Sfoglia is a common wheat extraction flour, ideal for handmade fresh pasta, as well as dumplings and pasta “al torchio”.

Uses: handmade fresh pasta.

“00” Sfoglia

Soft wheat flour

Type "00"

W 180/200 - P/L 0.60-0.70

ASH 0.36

25kg

The calibrated "00" flour is specially designed and made to produce unpasteurized artisan pasta. Characterized by its outstanding elasticity, this flour keeps a light colour for days without ever tending to grey.

Uses: artisanal production of fresh unpasteurized pasta.