Professional mix for pasta.
By hand or with pasta machine!
Source of Fibers
- regrind durum wheat semolina,
- 3% malted wheat flour,
- barley malt 2%,
- deactivated yeast.
Manufactured in a facility that uses milk, egg, soy, lupins, sesame seeds and gluten-containing cereals.
Malted wheat flour and barley malt characterize fresh pasta with refined aromas, giving a full flavor, a toasted scent and an unmistakable warm and enveloping color with caramel notes.
Fresh egg pasta:
1 kg of Malts Pasta Mix, 250/300 g of Whole Eggs, 80/100 g of Water
1 kg of Malts Pasta Mix, 350/400 g of Water
Place the preparation in a kneader. Add the water and possibly the egg and knead for about 5 minutes. Draw or laminate to obtain the desired format.
It pairs wonderfully with sauces made from porcini mushrooms, with the tasty notes of blue cheeses such as taleggio or with intense, aromatic flavor such as sausage.