Pasta Fresca
Molino Grassi
Specialized pasta flour with high P/L ratio (0.90-1.00) for excellent pasta texture. Creates silky smooth sheets with natural yellow color. Can be used for pizza in a pinch but high P/L means less extensibility. Falling number >290 ensures consistent results.
Optimal hydration: 45% – 55%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-11 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Falling Number | 290ms |
Molino Grassi Pasta Fresca is a type 00 flour, W250 strength, 12% protein, a P/L ratio of 0.95, a recommended hydration range of 45–55%, and 54% absorption. Specialized pasta flour with high P/L ratio (0.90-1.00) for excellent pasta texture. Creates silky smooth sheets with natural yellow color. Can be used for pizza in a pinch but high P/L means less extensibility. Falling number >290 ensures consistent results.