Matthews Cotswold Italian Tipo "00" Flour
This is an Italian style 00 Flour, ideal for all types of pizza bases. The wheats used for this pizza flour are hard wheats with a protein level slightly lower than your standard bread flour resulting in a smooth flavoursome flour.
Matthews Cotswold Italian Type 00 flour is produced from carefully sourced Italian wheat, which is very finely milled producing soft, pure white flour. This flour is perfect for making delicious fresh homemade pasta, pizza and grissini due to its fine, light texture.
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.
Perfect for: pizza, pasta
Delivers: An ideal base for pizza, workable dough for pasta
Health: The mill is still run by the 8th generation of the Matthews family. Today the Matthews source ancient varieties of durum and bread wheat direct from farmers in Sicily and Abruzzo Italy. These varieties are unique to their region and have the own taste characteristics.
These 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 winning flour in the great taste wards 2020. Perfect for extensible lower gluten pizza dough with a crispy crust.
Milling: Traditional milling
Contains: Durum wheat, Hard Wheat
For allergens, including cereals containing gluten, see ingredients in bold
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
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 not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Please note: bags smaller than 25kg are decanted at our premises into food grade bags.
Sacks are made from fully recyclable unbleached paper.