The Molino Braga flours selection for pasta have been done to obtain rough doughs, capable of retaining the various seasonings, with excellent cooking properties. With our flours it is possible to obtain drawn, displacement and filled fresh pasta.
Soft wheat flour type 00, ideal for fresh pasta and gnocchi.
Stone-ground durum wheat wholemeal semolina, ideal for a more tenacious pasta. The pasta will have a more intense taste, thanks to the ancient grinding method.
Coarse durum wheat semolina. Ideal for fresh pasta, with a coarser grain size.
00 FRESH PASTA FLOURS
Obtained by grinding soft wheat type 00 with low ash content for less oxidation. Ideal for fresh pasta, stuffed pasta and gnocchi.