Perfektní hladká mouka typu 00 značky Le 5 Stagioni – ideální na jemné pečivo i domácí těstoviny, doporučuje Mari Peče

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Extra fine flour for soft buttery pastries and homemade pasta

Name: Extra fine flour for soft buttery pastries and homemade pasta
Brand: Le 5 Stagioni
Price: 69.0 CZK
Availability: InStock

Sale price 69,00 Kč

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Quantity

Only 2 in stock

Type of flour

Pšenice

About the miller

Le 5 Stagioni

Ikonická italská značka mouky, kterou používají pekaři a pizza mistři po celém světě. Jejich mouky vznikají ve spolupráci s agronomy, vývojáři a odborníky na fermentaci tak, aby splňovaly nejvyšší nároky na kvalitu, konzistenci a výslednou chuť. V sortimentu najdeš mouky na pizzu, těstoviny i sladké pečení – vždy s důrazem na italskou tradici, čistotu surovin a výběrovou pšenici.

Mari guarantees

Everything from a real baker
Eco-friendly materials
Heart and hands sign

Flour for soft buttery pastries and homemade pasta – Pasta Fresca Le 5 Stagioni

Flour made from high-quality Italian wheat with an exceptionally fine texture, creamy color and smooth surface. In Mari's kitchen, it has proven itself not only for homemade pasta, but also for brioches, buns or soft cake crusts.

Why you'll fall in love with her

– Type “00” – extremely fine texture and naturally creamy color
– Holds its shape well, is non-sticky and has a smooth velvety surface
– Perfect for homemade pasta, cakes and buttery pastries
– The dough is supple, soft and easy to work with
– An authentic choice for everyone who loves Italian cuisine and fluffy baking

What can you bake with Pasta Fresca?

Shortcrust pastry and butter pastry

An ideal choice for biscuits (e.g. Linz, vanilla rolls), pie doughs (tart, crostata, quiche), tartlets and cheesecake base. Also great for cake bases or savory strudels.

Savory Italian pastries

It works great in combination with focaccia, piadina or ciabatta. We recommend mixing with flour with a higher gluten content – e.g. 70% stronger flour and 30% Pasta Fresca.

Pasta like from an Italian nonna

Ravioli, fettuccine, gnocchi or pappardelle – the dough made from this flour is soft, smooth and holds its shape beautifully. The pasta has an authentic taste and a velvety surface. Thanks to its lower stickiness, the dough rolls out well even into thin sheets.

How to turn Pasta Fresca into pasta and fluffy pastries

Baking with Pasta Fresca is like a gentle caress

Buttery pastries will have a smooth surface, a delicate texture and a golden hue. It is also suitable for yeast doughs with a shorter rise - buns, rolls or rolls will be supple and soft. Just be careful, the flour binds less liquid than regular plain flour - add it gradually. For short doughs, use plain flour, for yeast doughs, feel free to mix it with a stronger flour (e.g. Manitoba) if you want more volume and a more elastic crumb.

How to make perfect homemade pasta

For homemade pasta, I use the classic mixture: eggs and flour, no science. If I want the dough to be more supple and easier to work with, I add a few tablespoons of lukewarm water – especially in winter or when the eggs are smaller. After kneading, I hide the dough under a bowl or foil and let it rest for at least 30 minutes. For ravioli, I also add a drop of olive oil – the dough is then more elastic and doesn't tear as much when filling. If it starts to stick, I sprinkle it with the same flour, not plain – so that the texture doesn't change. And what if I want to roll the dough out really thin? After resting, I cool it in the fridge for a while. It works.

Ideal ratio for mixing with other flours

For yeast doughs, I recommend a ratio of 50% Pasta Fresca + 50% plain flour → the result will be fluffy, elastic and still soft.

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

A poem will inspire you with a free e-book

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

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Get inspired by Mari's recipes

Need an idea of what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

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