The art of fresh pasta with Molino Denti

• Exhibitor: MOLINO DENTI
• Date: Thursday, April 10, 2025
• Time: 12:30 PM - 14:00 PM
• Pab: 3
• Location: Foro Gourmets - 3I50

The history of Molino Denti began in 1955, in the countryside of Reggio Emilia, as a small village mill. Today it has two factories and a production capacity of more than 500 tons per day. Molino Denti offers a wide range of 100% natural flours, suitable for any kind of use: Pizzeria Line, Pastry Line, Fresh Pasta Line, Baking Line and Infibra Line. The Infibra Line offers a complete range of professional flours with a unique aroma and texture, for products with an exceptional taste and fragrance. It is characterised by the presence of toasted wheat germ, the noble part of the grain that Molino Denti toasts to preserve all its flavour and nutritional properties. 
The flours of the Fresh Pasta Line, designed and tested for professional use, guarantee uniformity and the finest quality for each format. Easy to use and handle, they ensure an excellent development both with artisan techniques and with kneaders and extruders. During the showcooking, Raffaele Soldati showed how, thanks to the combination of these two lines, Fresh Pasta Line and Infibra Line, it is possible to produce fresh pasta of superior quality with an authentic and unmistakable taste. The showcooking included a brief introduction to Molino Denti and the wide range of flours it offers. Raffaele then proceed to prepare different types of fresh pasta with flours type 00, wholemeal and with spirulina algae. The different varieties of fresh pasta were cooked and offered to the public so that they could enjoy all the taste notes and particularities that Molino Denti flours manage to confer to the product.