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Fortissimo Durum Flour

Best flour for pasta ever! Back by popular demand. This was an early favorite among pasta makers, but the durum wheat was so hard that it broke our stones! We had to stop making it until we could change our milling process. During that time, we had many upset restaurants who demanded that we bring it back.

If you love to make pastas, you will love this flour. Our Fortissimo durum was grown in the nutrient rich soils of the Skagit Valley which results in a golden flour with a nutty and sweet flavor. This flour can be used to make fresh and extruded pastas and adds a nice chew and texture to pizza doughs. Supplies of this flour are limited.

Use for: Pasta, pizza, durum breads.

**50 lb bags are not available for shipping**

Size
  • -$-69.00
  • ( / )

    VARIETAL

    Fortissimo Durum

    PROTEIN

    10 - 11.5%

    SIFT

    Type 90

    • Details
    • Baking Notes
    • Origin
    • Recipes

    This has become a favorite of our restaurant customers that make their pasta in house. It produces spectacular, toothy flavorful pasta. It also lends a crispiness to pizza crust.

    Use Fortissmo in any home made pasta recipe. Blend about 20% Fortissimo into into any pizza crust.

    Fortissimo is born in the fields of one of our original partners, John Roozen of the Washington Bulb Company. John is not only a leading advocate for soil health and regenerative farming practices. He's also the largest tulip bulb grower in the country! He plants our wheat in between bulb harvests as a way to give his land a break from monoculture crops and disrupt the lifecycles of insects and diseases that would otherwise prey on his flowers.

    Recipes to come!

    Written by an anonymous user on

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