Flour for fresh pasta

Flour for Fresh Pasta from Molini Spigadoro is the ideal product for the preparation of homemade pasta, as well as for production in artisan workshops and pasta factories. Fresh pasta is a true pillar of traditional Italian cuisine, prepared from north to south with different formats and methods according to regional recipes, but one thing is certain: to make a good dough you need quality flour. In fact, the choice of ingredients is very important for the success of pasta; especially flour, which helps to define its physical characteristics in terms of handling the dough and holding it together during cooking. Soft wheat flour has good extensibility and medium to low toughness, making it easy to work and cook, while durum wheat flour is very tough and has lower extensibility, but gives a rough and porous appearance to the dough.

In addition to wheat flour, there are other types of flour for pasta, less widely used but no less tasty, such as hemp sativa flour and spelt flour. Molini Spigadoro’s hemp sativa flour is made from hulled and mechanically cold de-oiled hemp seeds and contains about 33% protein, Omega-3, Omega-6, fiber and minerals; it is recommended to add 5% to 10% to other types of flour to give the dough a slight nutty taste and a brownish color. Spelt flour, used in purity or mixed with other flours, is also perfect for the preparation of fresh pasta; obtained by grinding the spelt grain with a traditional mill, it retains most of its nutritional characteristics at origin and gives the dough a special pastiness and unique taste.