Pasta & Pizza Flour
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Weight
- 16kg
- Bread Mixes
- 1.5kg
Flour Type
- Strong White
- Rye
- Wholegrain
- Ancient Grain
- Bread Mixes
Best For
- Pizza & Pasta
- Cakes & Pastry
- Sourdough
- Bread
Wheat Type
- Italian
- Canadian
- French
- British
Milling Method
- Roller Milled
- Stoneground Milled
Farming Method
- Regenerative
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Matthews Pizza & Pasta Flour – Award-winning taste
Perfect pizzas and pasta every time with finely milled white pizza flour
Making a perfect pizza base or pasta starts with the right flour. Matthews award-winning pizza flour delivers a high gluten content which helps with water absorption and creates an elastic dough. This lets you easily stretch and shape your pizza or pasta ready for toppings and cooking.
Our pizza flour and pasta flour come in small 1.5kg bags or large 16 kg sacks for the serious pizza creator.
Matthews Cotswolds Flour News
A Tour Of Our Mill - Foodbod Pod Episode 9
Our new Brand Ambassador Elaine Boddy has just released a new Foodbod Pod episode with David Treadway, recorded at the Matthews Cotswold Flour mill.
Our New Foodbod Brand Ambassador For Sourdough September
We are very excited to announce the appointment of our very first Brand Ambassador – please join us as we welcome Elaine Boddy of Foodbod Sourdough fame!
Ed Baker’s Matthews Cotswold Flour Recipes Win Great Taste Awards
"I can honestly say that the quality of my loaves changed dramatically when I started working with Matthews Cotswold Flour and I strongly believe that I wouldn’t have collected the awards without their flour."
A Tour Of Our Mill - Foodbod Pod Episode 9
Our new Brand Ambassador Elaine Boddy has just released a new Foodbod Pod episode with David Treadway, recorded at the Matthews Cotswold Flour mill.
Our New Foodbod Brand Ambassador For Sourdough September
We are very excited to announce the appointment of our very first Brand Ambassador – please join us as we welcome Elaine Boddy of Foodbod Sourdough fame!
Ed Baker’s Matthews Cotswold Flour Recipes Win Great Taste Awards
"I can honestly say that the quality of my loaves changed dramatically when I started working with Matthews Cotswold Flour and I strongly believe that I wouldn’t have collected the awards without their flour."