Milling and Grain Provenance: The mill is still run by the 8th generation of the Matthews family. Today the Matthews family source ancient varieties of durum and bread wheat direct from farmers in Sicily and Abruzzo, Italy. These varieties are unique to their regions and have their own taste characteristics.
Health: The distinctive wheats are then specially blended and finely milled in the Cotswolds. Only the innermost of the whole wheat berry is used to produce a truly fine white “Doppio 0” pizza flour. Our Tipo 00 flour is the top award winning flour of the Great Taste Awards 2020. Perfect for extensible lower gluten pizza dough with a crispy crust.
Perfect for & Recipes: Pasta & Pizza dough. 1: Use extra virgin olive oil 2: Blend with Semolina to help the pasta hold its shape. 3: Make the dough by hand using eggs in a bowl and flour. Mix by hand until it turns into a sticky ball. Leave for at least 30 minutes at room temperature. Roll with a large rolling pin or even better a pasta roller. 4: Dampen your hands with water before working the dough.