DISCOVER OUR FLOURS FOR FRESH PASTA AND GNOCCHI
TYPE ‘00’ SPECIAL FLOUR FOR FRESH PASTA AND GNOCCHI
This flour is obtained from a unique milling method developed for the first
time by our grandfather Urbano during the 1980s.
It is a well-balanced flour with a peculiar grainy texture, characterized by a low ash content which is able to maintain the pasta’s light color, even when it is frozen.
all types of fresh pasta, excellent for gnocchi and to give surface roughness to any type of pasta dressed with sauces.
COARSE DURUM WHEAT SEMOLINA
This durum wheat semolina is obtained from selected durum wheats. In particular, the high quality of the proteins enables to keep the consistency and the roughness of the pasta in an exceptional way.
pasta characterized by a more intense color and a more surface roughness.
REMILLED DURUM WHEAT SEMOLINA
This product is ideal for the production of dry pasta or as a complement to the traditional blend for the making of fresh pasta.
pasta characterized by intense aromas.
Our miller is able to obtain different types of flour (type 1, type 2, etc.) from the same blend of wheats by just varying the milling process itself.
This is exactly what happens to our Mazì flour: one version Type 1 (1kg) and another version Type 2 (12,5 kg).
any type of fresh pasta, characterized by an intense flavor, rich in fibre.
*These values may slightly vary according to the harvest year.
TYPE ‘1’ BASE
Flour made from the best white Italian wheats. It is ideal for those who are looking for more taste and more fibre without changing the product appearance when compared to the typical white flours.
pasta with fermentation with natural leavening processes.
The wheat of Integrale Indefinito
From a visual perspective, Gamma flour has a typical light brown color with clearly visible grains of the fibre which are easily recognizable since they haven’t been entirely ‘broken’ during the several phases of the milling process.
Different from the other whole wheat flours, Gamma is a protein flour which, thanks to the milling process that is extremely gentle on the fibre, is able to bear long kneading and regular fermentations, without excessive oxidations.
This special flour gives to the final product an exceptional flavor, characterized by intense aromas of wheat and dried fruits.
CREATED WITH A UNIQUE MILLING TECHNIQUE OF THE BEST WHEATS