Flour Type 00 special for fresh pasta and gnocchi
Price per 1 pack (1kg)
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.
Exceptional pasta, grainy texture and well balanced, obtained from special milling processes at the Mariani Mill; able to maintain optimal moisture level during mixing and kneading phases. Ideal for all types of fresh pasta and well suited for making gnocchi, for machine rolling and to give a grainy texture for pastas served with sauce. The low ash content helps keep the light color of the pasta, even after freezing.
FRESH HOME MADE PASTA:
INGREDIENTS: 1 1/2 pounds (665g) – 4 servings:
14 ounces (400g) flour 4 large eggs, at room temperature
PREPARATION: Pour the flour in the bowl of a stand mixer and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.
Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.
(You can keep the dough for several hours at room temperature.)
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