Molino Pasini 00 Pasta Flour
Molino Pasini 00 Pasta Flour
Molino Pasini 00 Pasta Flour
Molino Pasini 00 Pasta Flour

Molino Pasini 00 Pasta Flour

$9.75 Sale • Save
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.

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Estimated restock: December 20

Molino Pasini

2.2 lb

Soft wheat flour from wheat grown in Italy.

Store in a cool, dry place. Best used within 12 months after milling, or before expiry date. Note: expiry date on bag is listed in a European date format dd/mm/yy.

How to use

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. Mix together 400 grams of Molino Pasini 00 Pasta flour with 228 grams of eggs. Knead until smooth and elastic, then let rest, covered, for 30 minutes before rolling out.

WHO IS 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.

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