Le 5 Stagioni Pasta Fresca
MediumItaly
Type 00 soft wheat flour for fresh egg pasta. Its low ash content helps dough stay pale, while its fine texture suits hand mixing and rolling. Sold in 1 kg bags and 10 kg sacks.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Type 00 soft wheat flour for fresh egg pasta. Its low ash content helps dough stay pale, while its fine texture suits hand mixing and rolling. Sold in 1 kg bags and 10 kg sacks.
Bakes with this flour
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Pasta Fresca vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
11%12.5%+1.5%Hydration
——Maturation
—3.8-11.8h 22°CPasta Fresca vs "00" Extra Fine
Pasta Fresca | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11% | 12.5%+1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |