M&S 00 Pasta Flour

M&S 00 Pasta Flour

Made with durum wheat, this speciality 00 pasta flour is finely milled and is perfect for thin crust pizza bases or silky smooth pasta. Suitable for vegans.

Speciality Flour, Ideal for Pizza Bases & Pasta, Finely Milled, For thin crust pizza & silky smooth pasta, With Durum Wheat, Suitable for vegans

For more home baking recipe ideas visit: www.marksandspencer.com/homebaking

United Kingdom

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Bag - Recycle

Full Product Name:
00 flour with added durum wheat semolina

Storage:
For best before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Additional Information:
© Marks and Spencer plc

Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Durum Wheat Semolina (contains Gluten), Wheat Gluten

Contains Cereals Containing Gluten, Contains Wheat

Suitable for Vegans

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Perfect Pizza Dough
6 Medium Pizzas
Master perfect pizzas in your own kitchen.

650g '00' flour
7g sachet yeast
2 tsp salt
25ml olive oil
375ml warm water

Oven 220°C / Fan 200°C / Gas mark 7

1. Mix flour, yeast and salt together in a large bowl, gradually add the water and olive oil and mix with a round blended knife until a dough begins to form.
2. Tip the dough onto a floured surface and knead the mixture for 10 mins until you have a smooth and elastic dough. Transfer to a lightly oiled clean bowl cover with a clean damp tea towel and leave to prove for 1 1/2 hours, until doubled in size.
3. Tip the risen dough out onto a surface and knead for a minute. Return the ball of dough to the bowl and let rise again for 1 hour.
4. Preheat oven to 220°C/Fan 200°C/Gas mark 7
5. Divide the dough into 6 balls and roll out on a flavoured surface, top with passata, cheese and any other toppings you desire!
6. Bake each pizza for 12-15 mins, until crusts and cheese becomes golden.

Pasta Tagliatelle
4 Servings
Nothing beats an indulgent bowl of fresh pasta.

400g '00' flour
4 large eggs

1. Sift flour onto a clean working surface and make a well in the centre.
2. Crack the eggs into the well and beat them until combined. While continuing to beat, begin to gradually draw in the flour until a soft dough begins to form.
3. Using your hands, gently knead the dough for 5 mins until the dough becomes smooth. Wrap in cling film and rest dough for 30 mins.
4. Once chilled, the dough can be rolled out in a pasta machine or with a rolling pin and cut into thin strips to make tagliatelle.