Italian Type 00 flour, specifically designed for fresh pasta. It produces a smooth dough and a silky texture.
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With Dallagiovanna Pasta Flour Tipo 00, you can easily make authentic, fresh pasta with a fine texture and perfect bite. This high-quality Italian flour is very finely ground and specially formulated for pasta dough.
The balanced composition creates a smooth and elastic dough that's easy to roll out or use in a pasta machine. Whether you're making tagliatelle, ravioli, or lasagna sheets, this Tipo 00 flour lets you work accurately and consistently.
Thanks to the fine grind, you get a smooth, silky texture after cooking. Ideal for home cooks and Italian cuisine enthusiasts who value quality and authenticity.
Recommended W value per style
Quick pizza (same day, 4–8 hours rise): W 200–250 24 hours proofing (refrigerator or cool): W 250–300 48–72 hours proofing (long cold fermentation): W 300–360 Neapolitan (soft, airy edge, often 24–48 hours): usually W 280–330
Helpful tip If your flour doesn't have a W value, look at the protein percentage: 11–12%: often fine for same-day or short-term use 12.5–13.5%: better for 24–72 hours of rising
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