Ancient Grain Maiorca Flour - Molini del Ponte, Castelvetrano, Sicily

Amazing Sicilian flour works incredible for homemade pasta with a great texture. Great value for such a high quality flour.

This is a unique mix of two whole grain flours, an unspecified durum and tumminia. It is used to make the traditional brown bread of Castelvetrano, there are recipes and more information about this online. Tumminia is a semi-wild heirloom wheat that grows well without cultivation. It is mostly under the radar in America, but is gaining traction in southern Italy. It is low gluten, with a soft round flavor, and is especially interesting because of how much water it absorbs and retains. This means that, without going to sourdough, whole grain bread baked with it is more moist, and remains moist longer for the same length proof cycle, than bread made with whole grain khorasan or emmer. This flour also becomes wildly elastic when beaten during the sponge stage, and can handle about 33% einkorn, though this is at the expense of some loft. The company that makes this, Molini del Ponte, is milling really interesting heirloom and traditional Italian wheats. Only a few of them are imported to America at this point, but that site is a gateway to a fascinating tradition.

This flour is exceptional for preparing Italian cookies.

Quick delivery, product well packaged and very fresh, great interaction with the company

I saw this flour recommended by a small Brooklyn-based bakery called Apt 2 who makes fantastic breads and baked sweets. Wonderful flour to work with. Better flavor and texture than what I’m used to working with. Please support these small producers!

Excellent quality flour, and customer service!I just got my delivery a few days ago and I’m going to order another shortly.

I have never made pasta dough so well and easily in my life as I have with Molini del Ponte Rimacinata Cuore flour from "gustiamo". It works quickly into a dough with just warm water (2:1 flour to water ratio), and after a 20-minute rest, the dough is ready for whatever pasta type you might want to make. It makes fantastic orecchiette!

This is an excellent product from Italy! I like to bake sourdough bread and add some of this whole wheat flour to the mixture. It's not an overpowering flavor like American whole wheat flour. It is rather expensive in the small package, and it would be nice if we could purchase a bigger bag.