Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta

Tagliatelle that unroll without tearing

An all-purpose flour sticks or breaks in the pasta machine as soon as you add the eggs. This finely milled Tipo 00 is designed for fresh pasta: the dough kneads supple and smooth, and the sfoglia, the sheet of pasta, rolls out without cracking.

What you will taste

• Texture: silky, slightly firm in the centre, neither sticky nor floury.
• Aromas: milky, with a taste of fresh wheat.
• Taste: a thin pasta that takes creamy sauces without drowning them.

How to use it

• Tagliatelle with ragù: generally count one whole egg per 100 g of flour.
• Maltagliati, irregular pieces of pasta, in a hot vegetable broth.
• Homemade lasagne sheets, layered with béchamel and Parmesan.

Where it comes from

The Dallagiovanna family runs this mill in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. The story begins in 1832, when Ernesta opens a grain trade; the first stone mill dates from 1870. The mill washes its grain before milling and today exports to more than 60 countries.