{"id":2906123779,"title":"Molino Grassi - 00 Pasta Soft Wheat Flour 25kg","handle":"molino-grassi-00-pasta-soft-wheat-flour","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003e\u003cspan itemprop=\"description\"\u003eFor fresh pasta or filled pasta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e00 flour produced from soft wheat (grano tenero) and relatively low in protein is preferred for making fresh pasta at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eShelf life: 12 months\u003cbr\u003eOrigin: Italian\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ciframe width=\"640\" height=\"360\" src=\"https:\/\/player.vimeo.com\/video\/187154892\" frameborder=\"0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\"\u003e\u003c\/iframe\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh farfalle with spinach, gorgonzola, and \u003c\/strong\u003ewalnuts\u003c\/p\u003e\n\u003cdiv class=\"recipe-title--small-spacing\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cli\u003e\n\u003cp\u003ePreparation time - 30 mins to 1 hour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooking time - 10 to 30 mins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eServes - 4\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDietary - Vegetarian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-leading-info\"\u003e\n\u003cdiv class=\"recipe-media\"\u003e\u003cimg class=\"recipe-media__image responsive-images\" alt=\"\" src=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_608\/recipes\/fresh_farfalle_with_55621_16x9.jpg\" itemprop=\"image\" data-image-recipe=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/$recipe\/recipes\/fresh_farfalle_with_55621_16x9.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata\"\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-chef\"\u003e\n\u003cdiv class=\"chef\"\u003e\n\u003ca title=\"Angela Hartnett\" class=\"chef__image-link\" href=\"http:\/\/www.bbc.co.uk\/food\/chefs\/angela_hartnett\" itemprop=\"author\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"chef__about\"\u003e\n\u003cdiv class=\"chef__programme-name\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-actions\"\u003e\n\u003cdiv class=\"recipe-actions-wrap--js-only\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cdiv class=\"recipe-ingredients-wrapper\"\u003e\n\u003cstrong\u003eIngredients For the pasta\u003c\/strong\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e200g\/7oz 00 flour, plus extra for dusting\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 free-range eggs\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003epinch of salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the spinach, gorgonzola, and walnuts\u003c\/strong\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e200g\/7oz Tenderstem broccoli, cut into florets\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 garlic clove, finely chopped\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003elarge handful spinach\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e50g\/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 tbsp chopped fresh mint\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e25g\/1oz walnuts, broken into pieces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-wrapper\"\u003e\n\u003cp class=\"recipe-method__heading\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"recipe-method__list\"\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eFor the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eDust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in clingfilm and place in the fridge for 30 minutes.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eDust the pasta with a little flour, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively, roll out the dough using a rolling pin.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eCut the pasta dough into rectangles approximately 5x2.5cm\/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eBlanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eHeat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eMeanwhile, dry fry the walnuts in a separate pan.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eCook the pasta in a pan of boiling water for two minutes. Drain thoroughly.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eAdd the drained pasta to the spinach, stir through the mint and top with the walnuts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","published_at":"2016-06-15T12:49:00+05:30","created_at":"2015-10-02T15:55:15+05:30","vendor":"Molino Grassi","type":"Flour","tags":["Flour"],"price":13600,"price_min":13600,"price_max":13600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8518444099,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Molino Grassi - 00 Pasta Soft Wheat Flour 25kg","public_title":null,"options":["Default Title"],"price":13600,"weight":25000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-pasta-lowres.jpg?v=1466409202"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-pasta-lowres.jpg?v=1466409202","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003e\u003cspan itemprop=\"description\"\u003eFor fresh pasta or filled pasta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e00 flour produced from soft wheat (grano tenero) and relatively low in protein is preferred for making fresh pasta at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eShelf life: 12 months\u003cbr\u003eOrigin: Italian\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ciframe width=\"640\" height=\"360\" src=\"https:\/\/player.vimeo.com\/video\/187154892\" frameborder=\"0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\"\u003e\u003c\/iframe\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh farfalle with spinach, gorgonzola, and \u003c\/strong\u003ewalnuts\u003c\/p\u003e\n\u003cdiv class=\"recipe-title--small-spacing\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cli\u003e\n\u003cp\u003ePreparation time - 30 mins to 1 hour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooking time - 10 to 30 mins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eServes - 4\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDietary - Vegetarian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-leading-info\"\u003e\n\u003cdiv class=\"recipe-media\"\u003e\u003cimg class=\"recipe-media__image responsive-images\" alt=\"\" src=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_608\/recipes\/fresh_farfalle_with_55621_16x9.jpg\" itemprop=\"image\" data-image-recipe=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/$recipe\/recipes\/fresh_farfalle_with_55621_16x9.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata\"\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-chef\"\u003e\n\u003cdiv class=\"chef\"\u003e\n\u003ca title=\"Angela Hartnett\" class=\"chef__image-link\" href=\"http:\/\/www.bbc.co.uk\/food\/chefs\/angela_hartnett\" itemprop=\"author\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"chef__about\"\u003e\n\u003cdiv class=\"chef__programme-name\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-actions\"\u003e\n\u003cdiv class=\"recipe-actions-wrap--js-only\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cdiv class=\"recipe-ingredients-wrapper\"\u003e\n\u003cstrong\u003eIngredients For the pasta\u003c\/strong\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e200g\/7oz 00 flour, plus extra for dusting\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 free-range eggs\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003epinch of salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the spinach, gorgonzola, and walnuts\u003c\/strong\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e200g\/7oz Tenderstem broccoli, cut into florets\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 garlic clove, finely chopped\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003elarge handful spinach\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e50g\/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 tbsp chopped fresh mint\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e25g\/1oz walnuts, broken into pieces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-method-wrapper\"\u003e\n\u003cp class=\"recipe-method__heading\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"recipe-method__list\"\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eFor the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eDust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in clingfilm and place in the fridge for 30 minutes.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eDust the pasta with a little flour, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively, roll out the dough using a rolling pin.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eCut the pasta dough into rectangles approximately 5x2.5cm\/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eBlanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eHeat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eMeanwhile, dry fry the walnuts in a separate pan.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eCook the pasta in a pan of boiling water for two minutes. Drain thoroughly.\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003eAdd the drained pasta to the spinach, stir through the mint and top with the walnuts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e"}

Molino Grassi - 00 Pasta Soft Wheat Flour 25kg

Product Description
QAR 136
Maximum quantity available reached.

25kg

For fresh pasta or filled pasta.

00 flour produced from soft wheat (grano tenero) and relatively low in protein is preferred for making fresh pasta at home.

Shelf life: 12 months
Origin: Italian

Suggested recipe:

Fresh farfalle with spinach, gorgonzola, and walnuts

A really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta.

 

  • Preparation time - 30 mins to 1 hour

  • Cooking time - 10 to 30 mins

  • Serves - 4

  • Dietary - Vegetarian

  •  

    Ingredients For the pasta
    • 200g/7oz 00 flour, plus extra for dusting
    • 2 free-range eggs
    • pinch of salt
    For the spinach, gorgonzola, and walnuts
    • 200g/7oz Tenderstem broccoli, cut into florets
    • 2 tbsp olive oil
    • 1 garlic clove, finely chopped
    • large handful spinach
    • 50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)
    • 1 tbsp chopped fresh mint
    • 25g/1oz walnuts, broken into pieces

    Method

    1. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.
    2. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in clingfilm and place in the fridge for 30 minutes.
    3. Dust the pasta with a little flour, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively, roll out the dough using a rolling pin.
    4. Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)
    5. Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.
    6. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.
    7. Meanwhile, dry fry the walnuts in a separate pan.
    8. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.
    9. Add the drained pasta to the spinach, stir through the mint and top with the walnuts.

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