LATRIPLOZERO
A very white blend with an ash value of around 0.40%, obtainable thanks to the extraction process of the innermost part of the wheat grain and thanks to the cereal washing phase, a distinctive feature of Molino Dallagiovanna. The fresh pasta will be enhanced in the color of the egg without turning grey.
This flour maintains correct hydration during the dough, guaranteeing a perfect junction of the pasta dough and stays firm after cooking.
Ideal for the production of fresh homemade and filled pasta.
