Flour for homemade pasta, 1 kg

Tagliatelle, ravioli, lasagne, or pappardelle: Italian homemade pasta is made from a few simple ingredients, which is why the type of flour used makes such a big difference. Molini Pizzuti's Preparato per Pasta blend has been specifically formulated for making fresh pasta at home.

Based in Campania, Molini Pizzuti has been working with flour since 1953, and today the family business is led by the third generation. In the mill's own research and development laboratory, they examine the properties of different wheat varieties, milling methods, and flour blends, developing their products based not simply on fineness or protein content, but on their intended use.

Preparato per Pasta is a perfect example of this. It is not just standard 00 flour, but a carefully crafted blend of soft wheat flour and durum wheat semolina.

There is also a practical advantage to combining these two types of wheat: the soft wheat flour helps create a flexible, easy-to-roll dough, while the addition of durum gives the finished pasta more character and bite. The blend has a W strength of 220, a P/L value of 0.7, and an absorption rate of 54%.

You can make classic pasta all'uovo with eggs just as easily as egg-free fresh pasta. You can use it for tagliatelle and pappardelle, lasagna sheets, ravioli, tortellini, or other filled pasta varieties – whether using a rolling pin or a pasta machine.

It is also a great starting point for those trying their hand at homemade pasta for the first time: there is no need to buy soft wheat flour and durum semolina separately and experiment with the ratios; Pizzuti has already done that for us.

Composition: blend of Italian soft wheat flour and durum wheat semolina
Strength: W220
Origin: 100% Italian flour
Usage: fresh egg and egg-free pasta, ravioli, tagliatelle, lasagne, filled pasta