Functional Profile
00 is a milling grade, not a fixed protein specification. In the fresh pasta it is the flour material combined with whole egg.
Handling
Mix with egg and salt, knead for 8 min–10 min, and rest wrapped for 30 min before rolling.
Culinary Use
Roll to approximately 1 mm sheets, blanch briefly and dry before assembling lasagna. Preserve the specified flour rather than assuming every 00 flour behaves identically.