Paolo Mariani is very attentive and painstaking when it comes to Italian traditions, especially fresh pasta!The purpose of this line of flours is to rediscover past values, not letting them disappear completely, and therefore experience the pleasure of sitting around a lavishly decked table where fresh pasta, prepared by our grandmothers, takes centre stage.
TYPE 00 SPECIAL FLOUR FOR FRESH PASTA AND GNOCCHI
An exceptional, granular and well-balanced flour obtained by special grinding processes of the Paolo Mariani Mill and which is able to maintain optimum hydration during kneading.
Ideal for all types of fresh pasta, excellent for gnocchi, pasta machine operations and for giving roughness to pastas dressed with sauces.
Its particularly low ash content maintains the pasta’s light colour, even when frozen.
DURUM WHEAT SEMOLINA
Durum wheat semolina obtained from selected durum wheats and suitable for the making of pasta, breads and focaccia. The high quality of proteins and the uniform grain size enable to develop the organoleptic features of the final product.
REMILLED DURUM WHEAT SEMOLINA
Hard durum wheat semolina ideal for production of dry pasta or as a complement to the traditional blend for the production of fresh pasta.
