When it comes to Italian cuisine, the conversation often starts and ends with pasta. However, the secret behind truly exceptional pasta lies not just in the recipe, but in the quality of the flour used.
At Pasta Cusumano in Dublin, the heart of our culinary artistry is the flour from Molino Casillo. Known for its superior quality and consistency, Molino Casillo flour transforms our pasta into a genuine Italian experience. But pasta is just the beginning. Discover the diverse range of flours from Molino Casillo and their various culinary applications that elevate the food at Pasta Cusumano to new heights.
The foundation of great pasta: Molino Casillo flour
At Pasta Cusumano, the foundation of our culinary creations is the flour from Molino Casillo. Located in the Puglia region of Italy, Molino Casillo has a rich history of producing high-quality flours that are beloved by chefs around the world. The durum wheat semolina used in our pasta is finely milled to achieve a perfect texture, ensuring that our pasta has the ideal bite and mouthfeel. This flour not only provides the perfect consistency but also enhances the flavor, giving our pasta its distinctive taste that keeps our customers coming back for more.
Molino Casillo’s flours are characterized by their high protein content and gluten quality, which are essential for making pasta that holds its shape and texture during cooking. The semolina flour, in particular, is a cornerstone of traditional Italian pasta making. At Pasta Cusumano, we use this flour to create a variety of pasta shapes and styles, from classic spaghetti and linguine to more intricate shapes like conchiglie and fusilli. Each pasta shape is crafted with precision, using the best ingredients to ensure authenticity and excellence in every bite
The versatility of Molino Casillo flours: beyond pasta
While pasta is a significant part of our offerings at Pasta Cusumano, the versatility of Molino Casillo flours allows us to expand our menu beyond traditional pasta dishes. Molino Casillo produces a variety of flours, each tailored for specific culinary applications, ensuring that every dish we create is of the highest quality.
One of the key flours we use is the durum wheat semolina. This flour is ideal not only for pasta but also for other traditional Italian dishes. Its coarse texture and high protein content make it perfect for creating hearty, flavorful dishes. Another staple in our kitchen is the remilled durum wheat semolina, specifically designed for frying and breading. This flour provides a crisp, golden finish to fried foods, enhancing their flavor and texture.
For those with a sweet tooth, we use remilled durum wheat semolina designed for pastries and cookies. This finely milled flour ensures that our baked goods are light, tender, and delicious. From classic Italian biscotti to delicate pastries, this flour helps us create desserts that are as beautiful as they are tasty. Finally, our pizzas and focaccias are made with remilled durum wheat semolina tailored for these baked goods. This flour gives our doughs a perfect rise and texture, resulting in pizzas and focaccias that are airy, flavorful, and satisfying.
In conclusion, while pasta remains a staple at Pasta Cusumano, our exploration of Molino Casillo flours opens up a world of culinary possibilities. These flours are the foundation of our commitment to quality and authenticity, allowing us to create dishes that are not only delicious but also a true reflection of Italian culinary tradition. We invite you to join us in this journey, discovering the rich flavors and textures that Molino Casillo flours bring to our menu.