“works well with the semolina flour combined with clarence court egg yolks,makes a rich very yellow pasta.also quite good in flour based sauces,italian type breads and pastry work.as always with pastry take care not to overwork.can be used as a base mixed with chestnut flour in pasta,gnocchi and bread.add chestnut honey for a stronger flavour”
“I have used this 00 flour in ciabatta, focaccia, pizzas, pan pugliese, grissini and pasta, both on its own or mixed with semolina di gran duro. It is an excellent flour and I can recommend it for a wide variety of breads.”
“I have used this 00 flour in ciabatta, focaccia, pizzas, pan pugliese, grissini and pasta, both on its own or mixed with semolina di gran duro. It is an excellent flour and I can recommend it for a wide variety of breads.”
“I love it. Pizza bases finally have the taste, texture and rise I want from them. I didn't think it would make such a difference form good quality strong white flour but it does.”
“I love it. Pizza bases finally have the taste, texture and rise I want from them. I didn't think it would make such a difference form good quality strong white flour but it does.”
