Flour for fresh pasta

Flour obtained starting from a selection of strong wheat and according to a grinding that favours the finest parts to provide a raw material characterized by a balanced protein content, high absorption and very low ash content. The fresh pasta thus obtained will be smooth and uniform, without visible dots, for a high quality finished product.

"00" pasta fresca

Ideal for fresh egg pasta.

Rheological values: W 270/320

Molini Lario S.p.A.
Via dei Platani, 609
22040 – Alzate Brianza (CO)
PH: +39 031 630491
E-MAIL: info@molinilario.it
VAT N°: 00190660134