Molino Spadoni Gran Mugnaio 00 Flour, 1kg

Molino Spadoni mills flour in Coccolia, just outside Ravenna. The mill there dates back to 1445, and the Spadoni family has owned it since 1921. The Emilia-Romagna is fresh pasta country, home to tortellini, garganelli and hand-rolled tagliatelle. Gran Mugnaio, “the great miller”, is the flour Spadoni makes for exactly that kind of pasta.

This is a soft wheat type 00 flour milled specifically for pasta. It’s very fine and flows freely, so it doesn’t form lumps when you sift it, and it makes a smooth, elastic dough that rolls out thin without tearing. It also keeps its pale colour, so egg pasta stays a warm yellow and doesn’t go grey as it rests. That’s handy if you’re making a batch in the morning to cook that evening. Use it for tagliatelle, pappardelle and lasagne sheets, for filled pasta such as ravioli and tortellini, and for gnocchi.

Why we love it

Lots of flour is labelled 00, but not all of it is milled with pasta in mind. This one comes from a mill with centuries of history in the heart of Italy’s fresh pasta region, and it shows. The dough is silky and easy to work, it behaves well in a pasta machine or under a rolling pin, and the finished pasta has a lovely tender bite. If you’re starting out with homemade pasta, the right flour makes a real difference.

How to use

Allow 100g flour per large egg, or about 100g per person. Heap the flour on a clean surface, make a well in the centre and crack in the eggs. Beat the eggs with a fork, gradually drawing in the flour, then knead for 8–10 minutes until smooth and springy. Wrap and rest for 30 minutes before rolling and cutting. Dust finished shapes lightly with flour or semolina so they don’t stick.

More information

• Ingredients: Soft wheat flour type “00”
  
• Protein level: 9.5% | Max humidity: 15.5%
• Allergens: WHEAT (gluten).
  May contain soya, mustard and lupin
  
• Weight: 1kg
  
• Origin: Milled in Italy
  
• Storage: Keep in a cool, dry place and reseal after opening.