Rosa
Molini Pivetti
Pivetti's dedicated fresh pasta flour. Lower protein (9.5%) and W 190 create silky, extensible dough that rolls thin without springing back. Works beautifully by hand or machine to produce egg pasta with vibrant golden color that stays bright for days. Excellent toughness and elasticity for filled pastas like ravioli and tortellini. Resists double-cooking and blast chilling - ideal for restaurant and catering use.
Optimal hydration: 45% – 55%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 1-2 hoursat 22°C
TestedPasta dough needs minimal rest - 30 min to 1 hour wrapped in plastic. Longer rests make dough more extensible for thin sheets.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Technical Specifications
Absorption | 52% |
Ash Content | 0.55% |
Molini Pivetti Rosa is a type 00 flour, W190 strength, 9.5% protein, a recommended hydration range of 45–55%, and 52% absorption. Pivetti's dedicated fresh pasta flour. Lower protein (9.5%) and W 190 create silky, extensible dough that rolls thin without springing back. Works beautifully by hand or machine to produce egg pasta with vibrant golden color that stays bright for days. Excellent toughness and elasticity for filled pastas like ravioli and tortellini. Resists double-cooking and blast chilling - ideal for restaurant and catering use. It ferments best over 0.5–2 hours at room temp (22°C). Pasta dough needs minimal rest - 30 min to 1 hour wrapped in plastic. Longer rests make dough more extensible for thin sheets.
pasta, fresh-pasta, egg-pasta, ravioli, tortellini, sfoglia, catering, type-00