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.
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.
The catalog window for Molini Pivetti Rosa is 2–24 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pasta, fresh-pasta, egg-pasta, ravioli, tortellini, sfoglia, catering, type-00
Absorption | 52% |
Ash Content | 0.55% |
Rosa | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 195 |
P/L | — | 0.70 |
Protein | 9.5% | 10%+0.5% |
Hydration | — | — |
Maturation | 0.5-2h 22°C | — |
