If you're ready to try your hand at making fresh pasta at home, Petra 00 flour from the fourth-generation millers at Molino Quaglia is the only thing you really need. Cooks across Italy know this restaurant-grade flour is the absolute best for pasta. It makes a smooth, supple dough that can be kneaded and shaped effortlessly and cooks up with just the right amount of chewy bounce.
Ground from Italian-grown grano tenero wheat, this type 00 flour is silkier than the most delicate cake flour. You'll find it easy to roll out paper-thin pasta sheets without tearing or cracking, making this the perfect choice for first-time pasta-makers. Roll up your sleeves and get kneading!
The motto of Molino Quaglia is “where flour becomes art.” The family-owned company embodies the quintessentially Italian philosophy that every ingredient you use should be of the highest quality—even the most humble foods like flour. In partnership with local universities and their own in-house research team, they are constantly working to innovate and improve. Today, they produce dozens of different flours, each with its own unique purpose, to help cooks achieve the best results every time.
In 1914, Angelo Quaglia bought a small stone mill powered by the waters of the river Adige in the small town of Sant’Urbano near Padua. The family-owned company is still based in the northern region; while they have upgraded their facilities to keep up with 21st-century technologies, many of their flours are still stone-ground for that inimitable texture and flavor. Today, that original mill is the home of a unique school, Il Laboratorio, where bakers of all stripes can improve their skills with dedicated flour researchers.