Pasta D'Oro
Molino Pasini
Premium pasta flour from Pasini. Low protein (9.8%) and high P/L ratio create tender, silky fresh pasta that maintains natural yellow color for days. Short mixing time, easy rolling whether by hand, mixer, or machine. Mixes beautifully with semolina. Classic Italian pasta flour.
Optimal hydration: 40% – 50%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-9 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Best For
Pizza Classica
Technical Specifications
Absorption | 48% |
Ash Content | 0.55% |
Falling Number | 300ms |
Molino Pasini Pasta D'Oro is a type 00 flour, W210 strength, 9.8% protein, a P/L ratio of 1.05, a recommended hydration range of 40–50%, and 48% absorption. Premium pasta flour from Pasini. Low protein (9.8%) and high P/L ratio create tender, silky fresh pasta that maintains natural yellow color for days. Short mixing time, easy rolling whether by hand, mixer, or machine. Mixes beautifully with semolina. Classic Italian pasta flour.