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Dallagiovanna Semola Rimacinata Flour
- Price
- £3.45
Beechwood Dough Scraper
- Price
- £5.95
Total price:
- Price
- £5.95
Dallagiovanna Universal Flour 00 is the all-rounder: one flour for pizza, bread and fresh egg pasta. It sits between our lighter and stronger pizza flours, and comes in a 1kg bag, milled in Italy by Molino Dallagiovanna, a family mill in Piacenza that has been running since 1832.
What It Is For
One 00 flour for several jobs. Type 00 is the standard flour for Italian egg pasta and pizza, and it has enough gluten for bread as well.
What Flour Strength Means
Flour strength is how stretchy and sturdy the dough becomes once it is mixed and rested. It is measured by the W value, and a higher number means a stronger flour. A stronger flour soaks up more water and holds together through a long rise, which suits wetter dough and Neapolitan-style pizza. A lighter flour makes a softer dough that is easier to handle, which suits a quicker, simpler pizza or bread bake.
Why Choose the Universal Flour 00
- Its W value of 250 and 11.5% protein sit between the Pizza Flour 00 and La Napoletana, so one flour covers pizza, bread and fresh egg pasta.
- It suits households that bake a bit of everything and would rather not stock a separate flour for each job.
- The 1kg bag suits a cook who bakes a mix of things and uses a little of each flour at a time.
If You Need Something More Specific
For a lighter, softer pizza dough, see the Pizza Flour 00. For Neapolitan-style pizza with a wetter dough and longer rise, see La Napoletana. For eggless pasta and durum wheat bread, see the Dallagiovanna semola rimacinata.
Pairs Well With
- The Marcato Atlas 180 pasta machine for rolling the dough into sheets.
- The beechwood flour scoop and the Marcato flour dispenser for measuring and dusting.
- The birchwood pasta and dough board set to work the dough on.
- The Rega San Marzano D.O.P. tomatoes for a tomato sauce.
The full range is in the Italian pasta and pizza flour collection.
Flour Details
- Type 00 soft wheat
- W value 250, P/L 0.60
- Protein 11.5%
- 1kg bag
Dallagiovanna Flours at a Glance
Perishable goods such as flour cannot be returned.
FAQs
Can I make fresh pasta with Universal Flour 00?
Yes. It is a type 00 flour, the standard flour for Italian egg pasta, and a customer review describes it as super fine and great for pasta.
What is the difference between this and the Pizza Flour 00?
The Universal Flour 00 has a W of 250 and 11.5% protein, against 210 and 10% for the Pizza Flour 00, so it has more strength and also suits bread and pasta.
Is it strong enough for Neapolitan pizza?
La Napoletana is the one made for it, with a W of 310 and 12% protein. The Universal Flour 00 suits pizza that does not need that much strength.
Product Information
Product Specifications
Type
00 soft wheat
W value
250
P/L
0.60
Protein
11.5%
Max humidity
15.5%
Size
1kg bag
Country of origin
Italy
Warranty
This product does not come with a specific manufacturer warranty.
What's in the Box
- 1x 1kg bag
Support, Shipping & Returns
Service & Support
Support hours:
Monday to Thursday, 9am to 5pm. Friday, 9am to 3pm.
Closed Saturdays, Sundays and bank holidays.
Phone: +44 (0)1706 224790
Email: info@pasta.kitchen
Have a question about this product? Send us a message below.
Shipping
Free standard UK delivery on orders over £60 (exclusions apply). Orders are dispatched within 1-2 working days.
Tracked next-day delivery options are available at checkout.
Returns
Start a return online within 30 days of delivery via our returns portal. You’ll need your order number and email address, and items should be unused and in their original packaging.
Full eligibility, non-returnable items and refund timings are covered in our returns and refund policy, or email us at info@pasta.kitchen if you need help.
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