The elevated absorption’s capacity of the liquids denies the
formation of clumps and its particular granulometry ensures the
rough effect to the pasta. With this flour, it is possible to obtain
pasta which preserves for several days its natural coloration,
without oxidising and then turning grey. The pasta will be flexible
till the right point and it is useful both for the machine processing
and the manual one. These characteristics make it the perfect
flour for every kind of soft wheat pasta (even stuffed).

IDEAL FOR: fresh pasta, long and stuffed.