Molino Pasini Pasta D'Oro
MediumItaly
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.
How the calculator uses this flour
- Fermentation window. With W 210 and 9.8% 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 50–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.
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.
Bakes with this flour
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Technical Specifications
Absorption | 52% |
Pasta D'Oro vs L'Allegro 6h
Strength
Medium · W 210Medium · W 210P/L
1.700.58-1.12Protein
9.8%11.5%+1.7%Hydration
——Maturation
—4-8h 22°CPasta D'Oro vs L'Allegro 6h
Pasta D'Oro | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 1.70 | 0.58-1.12 |
Protein | 9.8% | 11.5%+1.7% |
Hydration | — | — |
Maturation | — | 4-8h 22°C |