Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Flours for fresh pasta

Flours for fresh pasta

Type '00' soft wheat flour designed for making fresh pasta
With its good protein content, the PASTAPIU flour is incredibly plastic and elastic, boasting uniform grain distribution and an ash content of under 0.45%. It is therefore perfect for making fresh pasta that keeps its distinctive colour for several days.

Available in the 25 kg format and modified-atmosphere packs of 10 x 1 kg.



    PASTAPIU is a Type '00' wheat flour for making fresh pasta.With its excellent plasticity and elasticity, due to its high protein content, PASTAPIU stands out for its uniform grain structure and less than 0.45% ash, and is thus ideal for making fresh pasta capable of keeping its colour for several days.PASTAPIU is the ideal ingredient for making traditional fresh pasta in all its innumerable shapes and types, including puff pastry, pressed pasta, gnocchi, trofie, and stuffed pastas like ravioli, tortellini, agnoli and many others.

  • chef pastapiu

    PASTAPIU is also available in small size ATM bags (1kg), to ensure even better and longer keeping.


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