La Sfoglina

Soft type "00" wheat flour for fresh pasta . With the eggs, this flour is the main ingredient for ' ‘la sfoglia', the sheets that are the basis of fresh pasta.La Sfoglina is a soft type “00” wheat flour for fresh pasta: the ideal product to make egg dough that is used for formats such as tagliatelle, lasagna and various types of stuffed pasta (tortelli, ravioli, agnolotti, tortellini, cappelletti), according to the ancient recipes of traditional Italian cuisine, especially from Emilia-Romagna, Mantua, Umbria and Marche.