Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)
Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)
Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)
Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)
Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)
Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)

Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)

$24.99 USD
$24.99 USD
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Molino Dallagiovanna laTriplozero is a specialized Italian Tipo 00 soft wheat flour created for fresh pasta. Exceptionally white and elastic, it is designed to maintain proper hydration while mixing and rolling, helping create smooth, workable dough for tagliatelle, lasagna, ravioli and other fresh or filled pasta.

Dallagiovanna produces laTriplozero using carefully selected wheat together with its distinctive grain-washing and milling process. The resulting flour helps highlight the natural color of egg pasta while reducing greying and provides the elasticity needed for rolling thin sheets and cleanly sealing filled pasta.

The flour is also formulated to maintain good texture and firmness during cooking. With 11% protein and an exceptionally low 0.40% ash content, this flour stands out for making exceptionally smooth fresh pasta.

Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)

Molino Dallagiovanna laTriplozero Tipo 00 Fresh Pasta Flour (5kg/11lbs)

$24.99 USD
$24.99 USD

Frequently Asked Questions

What is Dallagiovanna laTriplozero flour best used for?

Molino Dallagiovanna laTriplozero is specifically designed for fresh pasta and filled pasta. It is an excellent choice for tagliatelle, lasagna sheets, ravioli, tortellini and other pasta that needs a smooth, elastic dough that can be rolled thin and sealed cleanly.

What does Triplozero mean?

laTriplozero (‘triple zero’ or ‘000’) is Dallagiovanna’s name for an exceptionally refined Tipo 00 pasta flour; 000 is not a separate official Italian flour grade. Under the standard Italian Tipo 00 specification, ash may be no more than 0.55% on dry matter, while Dallagiovanna specifies laTriplozero at about 0.40% ash—well below that ceiling. Ash is the mineral residue left after a flour sample is burned in laboratory testing; a lower ash value generally reflects a more highly refined flour drawn more from the wheat’s inner endosperm. That helps explain laTriplozero’s especially white, finely refined character and why Dallagiovanna developed it for bright, smooth fresh and filled pasta.

Is laTriplozero good for egg pasta?

Yes. Dallagiovanna specifically developed laTriplozero for fresh pasta, including egg pasta. The flour is designed to highlight the natural color of the eggs while helping prevent the pasta from turning grey.

Can I use this flour for ravioli and other filled pasta?

Yes. Filled pasta is one of its primary intended uses. Its elasticity and hydration characteristics help create thin pasta sheets and a reliable seal around fillings.

Is this flour gluten-free?

No. laTriplozero is made from soft wheat and contains gluten. It may also contain traces of soy.

What is a good starting ratio for fresh egg pasta?

Dallagiovanna's published fresh-pasta recipe uses approximately 1,000g laTriplozero flour to 500g eggs, with salt added to the dough. Egg size, humidity and the pasta style can affect the final hydration, so adjust the dough as necessary.

How should laTriplozero flour be stored?

Keep the flour tightly closed in a cool, dry and well-ventilated place away from heat and moisture. Dallagiovanna's product documentation recommends storage below 25°C / 77°F.