Matthews Italian Tipo 00 Flour 16 Kg (Pack of 1)

Description

Description: Matthews Italian Tipo 00 Flour 16 Kg (Pack of 1)
Product Description

We may be new to you, but we have been around a while! With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK?s oldest family-run flour mills.
Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we?re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques.
We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers? white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends.
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You?ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It?s where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews ? FWP Matthews? great, great-grandsons.
he Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You?ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It?s where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews ? FWP Matthews? great, great-grandsons.

Ingredients

WHEAT flour [WHEAT flour, Calcium Carbonate, Iron, Niacin(B3), Thiamin(B1)]

Directions

Fresh Egg Pasta – Serves 6; Ingredients: 600g Matthews Tipo 00 flour; 6 large free-range eggs; Method: 1. Place ?00? flour in a food processor and add eggs. Or place flour on a board or in a bowl and crack the eggs into it. Beat the eggs with fork until smooth. If using food processor pulse in the processor until the mixture forms pea size clumps; 2. Dust work surface with flour. Tip the mix onto the work surface and knead to make a smooth dough. This may take a little while and effort of squashing, pulling, stretching and reshaping the dough to develop the gluten content. The pasta dough needs to feel smooth and silky rather than rough and floury; 3. Wrap tightly in cling film and rest for 20 mins at room temperature; 4. Feed through a pasta machine, working from the widest to narrowest setting. For tagliatelle, or pasta that is thin, stop at the second to last setting on the machine, then cut as desired; 5. For papardelle, lasagne, ravioli or pasta that is quite wide, roll the pasta to the thinnest setting.Otherwise, if no pasta machine, separate small balls of dough and flatten with large rolling pin. The end thickness of the dough will depend on what is being made; 6. Shape or cut straight away. Putting a damp clean tea towel or cloth over the pasta dough will stop it from drying out before being shaped.

Safety Warning

Contains GLUTEN

Manufacturer Contact Information

FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH