“I make all our own pasta and depending on the shape use either a traditional pasta maker or an extruded with brass dies. When I started twenty odd years ago OO flour was difficult to get and of variable quality so I used to get supplies whenever I was in Italy or Austria.
Now the local supermarkets sell it but I do find this flour far superior to what I can get locally. I use eggs from my son in law and make a fairly dry mix of 200 grams to two eggs, sometimes I make up a mix of two duck eggs to 250 grams. I would recommend this flour to anyone.”
“Great service, fast reply to questions, fast postage (even though I was in Australia!) and great product. Would love to also see who the product is certified organic by and countries of origin listed on the website - thanks for your product!”
“Great service, fast reply to questions, fast postage (even though I was in Australia!) and great product. Would love to also see who the product is certified organic by and countries of origin listed on the website - thanks for your product!”
