The Homemade pasta, Type 1, is designed to ensure a homemade pasta with authentic taste and perfect elasticity. Thanks to his stone grinding, maintains intact the natural properties of wheat, including fibers, vitamins and minerals, resulting in more nutritious and digestible than the refined flours.

With a w 180-200 strength, this flour allows you to obtain a dough durable, workable and ideal for drawing or cutting hand. His excellent water absorption capacity (57-58%) guarantees a pasta with the right tenacity and elasticity, preventing it from breaking during processing or cooking.

Its delicate but characteristic taste enhances the preparations homemade, giving the pasta one porous texture, perfect to keep the condiments at best. Without additives or preservatives, it is the ideal choice for those who love to bring the table tradition of fresh pasta with a touch of superior quality.

What to use it for?

✔ Homemade pasta – Ideal for pudding, noodles, pappardelle and stuffed pasta.

Why choose her?

) Stone Grinding – Keeps vitamins, minerals and essential fibers.
) Elastic and durable grip – Perfect for hand or machine processing.
) Excellent hydration – Improves the processing and consistency of pasta.
) More intense flavor – Give pasta a natural and rich taste.
) Perfect structure for cooking – Maintains the right tenacity without crumbling.
) Better absorb the condiments – Pasta holds sauces and gravies better.
) Natural flour without additives – Ideal for a healthier and more genuine diet.
) High performance in the kitchen – Easy to work dough with excellent results.
) Traditional processing – Perfect for those who love fresh artisanal pasta.
) It matches perfectly with natural ingredients – Perfect with fresh eggs and mixed flours.

Benefits

🔹 Pasta with better cooking seal – Resistant and always at the tooth.
🔹 Increased absorption of condiments – Perfect with bodily sauces.
🔹 Easy to work – Excellent elasticity and resistance for a perfect puff.
🔹 Authentic taste of wheat – Gives a more intense taste to pasta.
🔹 Natural and healthy – Without additives, ideal for a balanced diet.
🔹 More nutrients than refined flours – Rich in essential fibers and minerals.
🔹 Versatile for different types of pasta – Great for noodles, pappardelle and stuffed pasta.
🔹 Greater freshness of pasta – Maintains the right humidity for longer.
🔹 Perfect for traditional doughs – Ideal for those who love homemade pasta.
🔹 Workable even without eggs – Excellent for vegan pasta or alternatives.

Main Features

Processing

✔ Stone Grinding to preserve essential fibers and nutrients.
✔ Natural product without chemical improvers or additives.

Structure and yield in the stacks

✔ High capacity to absorb water (57-58%) for a workable dough.
✔ Perfect tension and elasticity for fresh and stuffed pasta.
✔ Excellent cooking estate, without losing structure or consistency.

Flavor and aroma

✔ Natural and authentic taste, with light notes of cereal.
✔ Perfect for enhancing fresh ingredients and genuine condiments.

Visual appearance and texture

✔ Colour slightly amber, typical of stone ground flours.
✔ More rustic and porous texture, perfect for catching sauces.

Recommended Uses

✔ Homemade pasta flour with perfect texture

Formats and Packing

📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.

Conservation and Mode of Use

📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.

FAQ - Frequently Asked Questions

❓ Can I use it to make bread or pizza?
✔ No, this flour is specifically for fresh pasta.

❓ What is the difference with 00 flour for pasta?
✔ Type 1 is less refined, has more fibers and a more intense flavor.

❓ Does it contain gluten?
✔ Yes, not suitable for gluten-free diets.

❓ Can I use it to make dough without eggs?
✔ Yes, it guarantees good workability even without eggs.

❓ Can you mix with other flours?
✔ Yes, it can be combined with grounded semolina for a tougher pasta.

❓ How long does it take to dry compared to the refined flour?
✔ Being richer in fiber, dry pasta slower than 00 flour.

❓ Does it improve the dough holding compared to 00 flour?
✔ Yes, the greater presence of fibers and proteins improves the structure of the dough.

❓ Can it be used for egg pasta?
✔ Absolutely yes, it gives a richer and intense flavor.

❓ What is the ideal temperature for storing flour?
✔ Less than 25°C, in a dry place and away from moisture and heat sources.

❓ Can it contain allergens?
✔ Yes, it contains gluten and may have traces of soy, sesame, milk and mustard.