Pizza and Pasta Flour
In Italy, flour is classified as Integrale, Type 2, 1, 0 and 00 depending on how finely ground the flour is, and how much of bran and germ are present. Double zero, (indicated as “00”) is the most refined and softest of flours and is the flour Roma has chosen to bring to the Irish market. It has a low ash content which means that it is particularly suitable for making pasta and pizza.
Check out how Catherine makes homemade pasta with our Pizza and Pasta Flour