Petra 7220 Pasta Flour
Molino Quaglia
Dedicated fresh pasta flour. Type "00" with unusually high P/L ratio (0.70-0.90) making it very tenacious — pasta holds its shape during cooking, resists overcooking, and maintains color up to 4-5 days. W260-320, 38-41% wet gluten. Low mineral content produces lighter, brighter pasta. Works for both hand-rolled (laminata) and extruded (estrusa) pasta with any wet ingredient (whole eggs, whites only, yolks only, water). 12.5kg paper bags. Not a pizza flour.
Optimal hydration: 50% – 60%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-14 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Molino Quaglia Petra 7220 Pasta Flour is a type 00 flour, W290 strength, a P/L ratio of 0.80, and a recommended hydration range of 50–60%. Dedicated fresh pasta flour. Type "00" with unusually high P/L ratio (0.70-0.90) making it very tenacious — pasta holds its shape during cooking, resists overcooking, and maintains color up to 4-5 days. W260-320, 38-41% wet gluten. Low mineral content produces lighter, brighter pasta. Works for both hand-rolled (laminata) and extruded (estrusa) pasta with any wet ingredient (whole eggs, whites only, yolks only, water). 12.5kg paper bags. Not a pizza flour.