Molino Pasini Flour

Let’s face it,
to make great food, you need to start with the best flour;
start with flour from Molino Pasini.

Four generations, 100 years of history, the art of making flour is ingrained in their DNA.

Molino Pasini is a flour milling company specializing in producing top-quality, soft wheat flours, traditionally milled on modern equipment.

This company represents the art of Italian expertise and is widely appreciated around the world.

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Our Range of Molino Pasini

FRESCA FLOUR

Soft wheat “00” flour for homemade fresh pasta, suitable for most cut or filled types

10/1 Kilo

Potato Gnocchi

A complete mix for the easy preparation of gnocchi; just add water!

10/400 Gram

Fine Semolina

Flour from Durum wheat, used for all types of pasta, both dry and fresh.

10/1 Kilo

Pizza “00” Flour

“00” flour ideal for making a variety of pizza styles.

10/1 Kilo

Now Available in English Packaging!

These four products of pur retail flour line are now offered in English packaging!

  • Certified Kosher Parve marking
  • Multi-language ingredient panel
  • In Stock & Available Now 
  • Contains recipe and a QR code for a video demonstration

Verde

Ideal for pizza Napoletana.
For a lighter, crispier pizza that travels better.

Type 00 Flour
W 280-310 Protein 12.5%
1/25 KG Bag

Maestro

Blend in for better color and more pronounced aroma and flavor; will also improve amylase.

Type1 Flour
W 380-400 Protein 14%
1/25 kg

Marrone

Ideal for pizza Napoletana, hybrid, and New York styles. Very well rounded for pizza products.

Type 00 Flour
W 380-400 Protein 13%
1/25 KG Bag

Arancio

Great for New York style and strengthening weaker flour.

Type 00 Flour
W 390-420 Protein 15%
1/25 KG Bag

Soffio Lunga

Great for long fermentation. Use for pizza al taglio and can add to current formulations for strength and more open crumb structure.

Type 0 Flour
W 390-420 Protein 15%
1/25 KG Bag

Pala E Pinsa Mix

This mix is perfect for making pizza alla pala and pinsa Romana that is very crisp with a light and open crumb.

Type 1 Flour
1/25 kg

00 VIOLA

Perfect for pizza Napoletana. More strength than Verde.

Type 00 Flour
W 330-350 Protein 15%
1/10 KG Bag

MERAVIGLIA 300/400

Revolutionary flour ideal for almost all pizza types. Light, crispy, and open crumb structure.

Type 00 Flour
W 280-320 Protein 15%
1/10 kg

NAPOLETANA MODERNA

A collaborative effort with Giovanni Tesauro created an ideal flour for contemporary Neapolitan style - high cornicione and very crisp.

Type 0 Flour
W 340-375 Protein 13%
1/10 KG Bag

Madre Acida Attiva

10/1 KG

Spolvero

This re-milled Durum based bench flour is for use with dough at any stage.

1/10 KG Bag

IAN SPAMPATTI

This flour is ideal for high hydration, long fermentation and in combination with sourdough preferments. Created in collaboration with Master Pizzaiolo and Baker Ian Sampatti.

Type 0 Flour
W 390-420 Protein 15%
1/10 KG Bag

GLUTEN FREE BREAD AND PIZZA

An excellent 100% gluten and lactose-free mix to make crisp and tasty breads and pizzas.

8/1 Kilo

Nuage Instant Dry Yeast

20/500 gram

Pasta D'Oro

Type 00 four with lower absorpton and prolonged elastcity.
Ideal for laminated pasta both with and without egg. Absolutely minimal ash content so pasta will never oxidize.

1/5 and 1/25 Kg

Durum Semola

Coarse semolina perfect for both large and small pasta extruders. Consistent and clean for perfect machine made pasta.

1/5 and 1/25 kg

Rimacinata

Re-milled Semola from Durum wheat. Slightly granular and perfect for pasta making and bread baking. 

1/25kg
1/5 kg

Gnocchi Mix

Named “C- Catering” because it is a complete mix. Simply add water and mix. Yes, it’s that simple! This fully seasoned potato gnocchi mix makes a product that is light, delicious, and consistent every tme.

1/10 kg

HEAT-TREATED RICE FLOUR

Fine Heat-treated rice flour suitable for rice pasta or rice bread.  

1/25 kg

Panettone

The strongest flour in the pastry line, it is perfect for panettone, enriched breads, and to strengthen otherwise weaker recipes. Very good for preferments of any kind.

W 390-420 Protein 16%
1/25 kg

Torta

This cake flour is ideal for cakes of all kinds.

W 190-210
Protein 12%
1/25 kg

00 SFOGLIA

Ideal for croissant, puff pastry, and other flaky or crumbly pastries.

W 300-320
Protein 13.5%
1/25 kg

Brioches

Perfect for brioche and other enriched breads, buns, and rolls. It can also be used for some cake recipes.

W 360-380
Protein 13.5%
1/25 kg

Frolla

Lower protein flour, suitable for short crust and cookies. Provides the dough the right elasticity without sacrificing friability in the final product.

W 190-210
Protein 12%
1/25 kg

Primitiva Flour Type 1 "400"

Suitable for all baked products. More strength than the 300, making it better suited for longer fermentation times.

W 400-450
Protein 14%
1/25 kg

Primitiva Flour Type 1 "300"

Suited for all kinds of baking—from pizza to bread to pastry. Provides a more characteristic aroma and deeper color.

W 280-300
Protein 12%
1/25 kg

Primitiva Flour Type 2 "400"

Type 2 flour with even more pronounced flavor and color. Ideal for incorporating into recipes where more aroma and color is desired.

W 400-450 Protein 14%
1/25 kg

Pandoro manitoba

Soft wheat flour for bread-making. Ideal for long leavening time 18-24 hours and over.

1/25 kg

VICENZA

Soft wheat flour for bread-making. Ideal for short leavining time.

1/25 kg

Integrale Oro Whole Wheat

A whole grain flour milled from carefully selected varieties of soft wheat.

Protein 14%
1/25 kg

Fine Semolina

Flour from Durum wheat, used for all types of pasta, both dry and fresh.

10/1 Kilo

Pizza “00” Flour

“00” flour ideal for making a variety of pizza styles.

10/1 Kilo

FRESCA FLOUR

Soft wheat “00” flour for homemade fresh pasta, suitable for most cut or filled types

10/1 Kilo

Potato Gnocchi

A complete mix for the easy preparation of gnocchi; just add water!

10/400 Gram

Bread Primitiva Type Integrale

This flour is rich in fiber with a dark color due to the high bran content.“00” flour ideal for all kitchen purposes.

Pizza Croccante Type 0 Flour

The ideal flour for making a crunchy pizza crust..

10/1 Kilo

Biologica Organic Flour

Made from certified organic wheat, perfect for all kitchen purposes.

10/1 Kilo

Generica All Purpose Type 00

Ideal for all kitchen purposes.

10/1 Kilo

Pizza E Focaccia Type 0 Flour

A self-rising flour mix, with yeast, for making pizza and focaccia.

10/1 Kilo

Bread Manitoba Type 00 Flour

Wheat Flour used to produce bread, brioche, croissants, and leaven products..

10/1 Kilo

Dolci E Frolle Type 00 Flour

Pastry flour ideal for biscuits, cakes, short pastries, and tarts..

10/1 Kilo

Dolci Soffici Con Lievito Flour

Self-rising flour for cakes.

10/1 Kilo

Primitiva Type 1 Flour

Excellent for baking focaccia, panzerotti, sponge, and puff pastries; higher bran and fiber content..

10/1 Kilo

Primitiva Type 2 Flour

Excellent for baking focaccia, panzerotti, sponge, and puff pastries.

10/1 Kilo

Pastry Panettone Type 00

A soft wheat “00” flour for making panettone and pastries.

Gluten Free Pasta Mix

100% gluten-free and lactose-free mix for making pasta.

8/1 Kilo

Gluten Free Pizza/Bread/Cake Mix

Use to make gluten-free and lactose-free breads, pizza, or cakes.

8/1 Kilo

If you are a home user, or are looking to purchase flour in small quantities, many of the flours can be purchased through the verified shops linked here:

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