If you're ready to try your hand at making fresh pasta at home, Petra gluten-free pasta flour is the only thing you really need. It should come as no surprise that the best gluten-free flour we’ve ever found is from the fourth-generation experts at Molino Quaglia, who have been perfecting all things flour for nearly 100 years.
Crafted from a naturally gluten-free blend of starches and alternative flours, it makes a smooth, supple dough can be kneaded and shaped effortlessly and cooks up with just the right amount of chewy bounce. 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.