Description

Ideal for the production of homemade and filled fresh pasta. A very white mixture with an ash value of less than 0.40%, obtainable thanks to the extraction process of the innermost part of the grain of wheat and thanks to the washing phase of the cereal, a distinctive character of Molino Dallagiovanna. The fresh pasta will thus be enhanced in the color of the egg and will not turn gray.
This flour maintains proper hydration during the dough, ensuring a perfect joint of the dough and an excellent cooking resistance.