{"id":8101,"date":"2026-07-04T16:30:59","date_gmt":"2026-07-04T14:30:59","guid":{"rendered":"https:\/\/www.lavatoiobistrot.it\/?p=8101"},"modified":"2026-07-04T16:31:20","modified_gmt":"2026-07-04T14:31:20","slug":"farine-raffinate-cosa-sono","status":"publish","type":"post","link":"https:\/\/www.lavatoiobistrot.it\/en\/farine-raffinate-cosa-sono\/","title":{"rendered":"Farine raffinate: cosa sono e perch\u00e9 al Lavatoio non le usiamo"},"content":{"rendered":"\n\n
\n\n

\n Lavatoio Bistrot \u00b7 Santarcangelo di Romagna\n <\/p>\n\n

\n The flour you cannot see is the one you notice the most.\n <\/p>\n\n \n

\n \"Mani\n
\n Lavatoio focaccia \u00b7 homemade, without plain white flour\n <\/figcaption>\n <\/figure>\n\n \n

\n Almost everything eaten out is made with type 00 flour.\nThe bread in the basket, pasta, pizza, desserts.\nNot because it is the best choice \u2014 but because it is the simplest,\nthe cheapest, the one that gives predictable and uniform results.\n <\/p>\n\n

\n At Il Lavatoio we have chosen not to use it. Not since today \u2014 always. And every time someone asks us, the answer is the same: it is not a fad, it is not a marketing label. It is a choice that concerns what we want to put on the table and how we want to do it.\n <\/p>\n\n \n

\n What are refined flours\n <\/h2>\n\n

\n Type 00 flour is the product of milling wheat that has been stripped of everything that makes it complex: the outer bran, the germ, the minerals, the fibre. What remains is the endosperm \u2014 pure starch, easily workable, stable, with a predictable rising power.\n <\/p>\n\n

\n The process is called refining. The more a cereal is refined, the more it loses its nutritionally rich parts \u2014 and gains in uniformity and shelf life. Type 00 flour is the most refined version of soft wheat: snow-white, ultra-fine, almost odourless.\n <\/p>\n\n

\n Less refined flours \u2014 type 1, type 2, wholemeal, semolina \u2014 retain part or all of the bran and germ. They have a richer nutritional profile, a lower glycaemic index, and \u2014 something that is often overlooked \u2014 a livelier, more pronounced flavour that is harder to ignore in the finished dish.\n <\/p>\n\n \n

\n What difference does it make in practice\n <\/h2>\n\n

\n Working without standard white flour is not more difficult \u2014 it is different.\nIt requires more attention, more adaptation, more knowledge of the raw ingredient.\nA dough made with wholemeal flour absorbs water differently.\nA pasta made with semolina has a different cooking hold.\nA risen product made with type 1 flour has a crust that standard white flour\ncould never achieve.\n <\/p>\n\n \n

\n The bread we bring to the table is made in-house every day, following a recipe we have perfected over time. It has a crust that makes a noise when you cut it \u2014 that's not for show, it's the direct consequence of how the dough is made and what goes into it. With type 00 flour, that crust doesn't exist.\n <\/p>\n\n \n

\n \"Il\n
\n Lavatoio bread \u00b7 homemade every day\n <\/figcaption>\n <\/figure>\n\n \n

\n Passatelli, which are not pasta\n <\/h2>\n\n

\n Passatelli are the dish that represents us the most. They are not pasta in the classical sense \u2014 you don\u2019t make a dough with flour and eggs and roll it out. You start with breadcrumbs, Parmesan, eggs, nutmeg. There is no flour in the traditional dough \u2014 and in our version, there isn\u2019t any.\n <\/p>\n\n

\n We roll them out by hand every day, portion by portion.\nThe result is a texture that mass-produced versions \u2014\nor those made with plain white flour added for convenience \u2014 cannot replicate:\nrough on the outside, soft on the inside, with a firmness when cooked that relies\non the exact balance of the ingredients.\n <\/p>\n\n \n

\n \"Passatelli\n
\n Lavatoio-style passatelli \u00b7 pan-fried with king prawns\n <\/figcaption>\n <\/figure>\n\n \n

\n Why do we do it\n <\/h2>\n\n

\n Not to follow a trend. Not to put a stamp on the menu.\n <\/p>\n\n

\n We do it because we believe that the quality of a dish depends on the quality of what goes into it \u2014 even when it can't be seen, even when it's flour. And because the courage of being different, even in the least visible choices, is part of who we are.\n <\/p>\n\n

\n If you want to see how that translates to the table, the full menu<\/a> Here it is. passatelli<\/a> We have also talked about them elsewhere, at a more leisurely pace.\n <\/p>\n\n \n

\n Those who believe in fairy tales know where to find us.
\n Your table is at the link<\/a> \u2014 or call us on +39 328 262 2180.\n <\/p>\n\n<\/article>","protected":false},"excerpt":{"rendered":"

\nLavatoio Bistrot \u00b7 Santarcangelo di Romagna La farina che non si vede…\n<\/div>\n
Continue reading “Farine raffinate: cosa sono e perch\u00e9 al Lavatoio non le usiamo”<\/span>…<\/a><\/div>","protected":false},"author":1,"featured_media":8098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","entry"],"_links":{"self":[{"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/posts\/8101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/comments?post=8101"}],"version-history":[{"count":1,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/posts\/8101\/revisions"}],"predecessor-version":[{"id":8102,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/posts\/8101\/revisions\/8102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/media\/8098"}],"wp:attachment":[{"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/media?parent=8101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/categories?post=8101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lavatoiobistrot.it\/en\/wp-json\/wp\/v2\/tags?post=8101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}