For Fresh Pasta
Pasta is the most popular first course in the world, and is a symbol of Italian culture. It is an element of communal bonding and is an integral part of everyday life and popular culture.
The Ancient Tradition of Hands in Dough
Pasta is one of Italy’s culinary prides and joys; it is the result of a production process consisting of several delicate stages of kneading dough. It is a metaphor for the great effort involved in creating something good and valuable to share with loved ones. Its process hints at the careful consideration and reflection involved in creating something to benefit others. Food, and in this case pasta, is the means through which we share special moments with family and friends.
"Pasta is synonymous with tradition, and it has always been, and always will be, a symbol of Italian cuisine."
Flour for Perfect Fresh Pasta
Traditional fresh pasta has always been prepared with light flour, which doesn't contain the fiber at the heart of the grain.
Breaking slightly with tradition, fresh pasta can also be made with whole wheat flour, a variation that is popular for its rustic and distinctive flavor.
No matter the type of pasta, selecting high-quality ingredients is essential for achieving the perfect dough.
00 Anti-Lump Flour for Fresh Pasta
00 Anti-Lump Flour for Fresh Pasta is ideal for achieving the best results for both fresh pasta and egg pasta, whether by hand or with a pasta press. It is optimized for use with mechanical mixers and pasta machines. The degree of refinement of the flour prevents the formation of lumps, for a smooth and uniform dough. It is great for making fresh pasta, lasagna, gnocchi, and piadinas. It's balanced protein-to-carbohydrate ratio ensures that the dough rises well during baking, resulting in a fluffy, elastic, translucent, and slightly rough texture that binds better with seasonings.
0 Flour for Professional Recipes
This Type 0 Flour for professional recipes was specifically designed with the needs of professional bakers in mind. Recommended for baking, for preferment doughs, or for fortifying lower-strength flour. Ideal for preparing high-hydration doughs that need to rise for hours.
It is rich in gluten, ensuring excellent dough stability during the final processing stage.
Rustic Whole Wheat Flour with Fiber
Whole Wheat Flour, thanks to its high soluble fiber content, can absorb a lot of liquid and tends to rise less. It ensures an excellent yield and extended shelf life of the dough. It is relatively low in carbohydrates and calories, while containing plenty of nutrients, including protein, bran, and vitamins. Use it to make flavorful, rustic doughs.
Le farine per una pasta fresca a regola d'arte
La pasta fresca da tradizione è sempre stata preparata con farine chiare, prive di fibre ottenute dal cuore del chicco di grano.
Con un piccolo strappo alla tradizione, la pasta fresca si può fare anche con la farina integrale, in una variante particolarmente apprezzata per il suo gusto rustico e deciso.
Per ogni variante, per ottenere un impasto ottimale è fondamentale la scelta di materie prime di qualità.
Farina 00 Antigrumi per pasta fresca
La Farina 00 Antigrumi per Pasta Fresca è ideale per ottenere i migliori risultati nella preparazione di pasta fresca o all’uovo, tradizionale e al torchio.Ottimizza l’uso delle impastatrici e trafilatrici meccaniche. Il grado di raffinatezza permette di prevenire la formazione di grumi e ottenere un impasto liscio e uniforme. È indicata per la realizzazione di pasta fresca, lasagne, gnocchi e piadine. Ha un rapporto equilibrato proteine-carboidrati per garantire un prodotto in cottura di volume elevato, elastico, traslucido e ruvido per amalgamarsi meglio con i condimenti.
Farina integrale rustica con fibra
La Farina Integrale grazie alla ricchezza di fibre nobili ha una capacità di assorbimento di liquidi molto elevata e una minore tendenza alla lievitazione. Assicura un'ottima resa produttiva e una prolungata durata dell'impasto. Ha un apporto di glucidi e calorie particolarmente basso e dosi superiori di elementi nutrienti come proteine, crusca e vitamine. Il suo utilizzo è consigliato per la realizzazione di impasti rustici ricchi di sapore.
How to Make Fresh Pasta that is High-quality and Healthy
Types of Dough
Straight dough, also called direct dough, is when fresh ingredients are kneaded together all at once, and then left to rise. Indirect doughs are made using a pre-ferment, like when making pizza doughs. For the best pre-ferments, you need to use a high-strength flour (like a W 300).
Hydration
When talking about doughs, hydration refers to the ratio of water to flour. The amount of hydration needed determines whether you should use a weak, medium-stength, or high-strength flour.
Rising
Longer rising times need higher-strength flours. Yeast reacts to the amount of gluten in the flour you choose, so using a high-gluten flour will ensure that your dough will have a nice consistency. On the contrary, for short rising times, using a high-strength flour would result in a dough that is too tough.
