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Farina di grano tenero tipo 00 - Molino della Giovanna
Greenveil's read: looks good. Food health minor.
- Minor
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 30 Mar 2026
Why it's rated this way
No additive on this label is on our additives-of-concern list. The rating comes from nutrition (Nutri-Score) and how processed it is (NOVA).
Ingredients
- Sh pasta the finest italian flour from the best grains52.5%No flag
- CLEANED and WASHED IN WATER23.8%No flag
- SLOWLY and COLD MILLED11.9%No flag
- Our milling process preserves flavour5.9%No flag
- Flavouring2.5%No flag
- Sensory properties of the grains1.7%No flag
- A SPECIAL WHITE and ELASTIC FLOUR SUITABLE FOR FRESH and FRED PASTA RICETTA CONSIGLIATA PER PASTA FRES INGREDIENTI 1000 G DI FARINA "LATRIPLOZERO®" 500 G DI UOVA 12 G DI SALE FINO PROCEDIMENTO METTERE LA FARINA SU UNA SPIANATOIA FORMANDO UN FORO AL CENTRO0.9%No flag
- Unire il sale alle uova e versare a filo0.4%No flag
- Impastare fino ad ottenere un impasto liscio0.2%No flag
- Coprire l'impasto e lascairlo riposare 10 min0.1%No flag
- A questo punto l'impasto e' pronto per essere sfogliato<0.1%No flag
- Suggested recipe for fresh pasta ingredients<0.1%No flag
- 35‚27 oz of flour latriplozero®<0.1%No flag
- 17‚63 oz of eggsNo flag
- 0‚42 OF SALT PREPARATION PUT THE FLOUR ON A BOARD and MAKE A HOLE IN THE MIDDLENo flag
- MIX THE SALT AT THE EGGS and DRIZZLENo flag
- Knead into a smooth doughNo flag
- COVER IT and LET IT REST FOR 10 MINNo flag
- Pass the obtained dough through the pasta machineNo flag
- Scopri tutte le nostre ricette su dallagiovanna.it discover all our recipes on dallagiovanna.itNo flag
Show original label text
SH PASTA THE FINEST ITALIAN FLOUR FROM THE BEST GRAINS, CLEANED AND WASHED IN WATER, SLOWLY AND COLD MILLED. OUR MILLING PROCESS PRESERVES FLAVOUR, AROMA AND SENSORY PROPERTIES OF THE GRAINS, A SPECIAL WHITE AND ELASTIC FLOUR SUITABLE FOR FRESH AND FRED PASTA RICETTA CONSIGLIATA PER PASTA FRES INGREDIENTI 1000 G DI FARINA "LATRIPLOZERO®" 500 G DI UOVA 12 G DI SALE FINO PROCEDIMENTO METTERE LA FARINA SU UNA SPIANATOIA FORMANDO UN FORO AL CENTRO, UNIRE IL SALE ALLE UOVA E VERSARE A FILO. IMPASTARE FINO AD OTTENERE UN IMPASTO LISCIO. COPRIRE L'IMPASTO E LASCAIRLO RIPOSARE 10 MIN. A QUESTO PUNTO L'IMPASTO E' PRONTO PER ESSERE SFOGLIATO. SUGGESTED RECIPE FOR FRESH PASTA INGREDIENTS 1000 G/35,27 OZ OF FLOUR LATRIPLOZERO® 500 G/17,63 OZ OF EGGS 12 G/0,42 OF SALT PREPARATION PUT THE FLOUR ON A BOARD AND MAKE A HOLE IN THE MIDDLE, MIX THE SALT AT THE EGGS AND DRIZZLE. KNEAD INTO A SMOOTH DOUGH, COVER IT AND LET IT REST FOR 10 MIN. PASS THE OBTAINED DOUGH THROUGH THE PASTA MACHINE. SCOPRI TUTTE LE NOSTRE RICETTE SU DALLAGIOVANNA.IT DISCOVER ALL OUR RECIPES ON DALLAGIOVANNA.IT
Food health
Nutrition profile and additives of concern
Alternatives
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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