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MARGA MULINO: The compact mill to grind wheat and grains

Using top quality ingredients and raw materials lies at the base of a healthier, more balanced diet. It is therefore essential to know the origin of the food we eat, as well as the processes to produce it.

Pasta, biscuits and leavened products all use flour: the processed raw material does not always meet our taste and needs.
We have developed a machine for grinding fresh wheat and grains at home, which guarantees a pure and genuine product that fully retains the original organoleptic and nutritional properties.
You will finally be able to consume a product where you have control over every step of the process and use ingredients that are not always easy to find.
Using a short processing chain will allow you to have greater control over the quality of your food while reducing the environmental impact.

Marga Mulino is a small counter-top mill, able to grind wheat and grains to obtain flour, flakes and malt for beer. It can be used with both soft grains, such as Oat, Barley and Rye, and hard grains, such as Spelt, Kamut, Rice and Buckwheat.

GO TO THE DEDICATED MARGA MULINO PAGE

HOMEMADE PASTA WITH BUCKWHEAT FLOUR

The ingredients

400g buckwheat kernels
2 egg whites
125 ml water

STEP 1 - FLOUR

Set the Marga Mulino adjustment knob on 1 and fill half of the hopper with the buckwheat kernels. Turn the hand crank clockwise. The flour will start dropping into the plate you have previously placed under the Marga. After grinding all the kernels, set the adjustment knob to 0 and repeat grinding. Sieve the flour to separate the bran and weigh the flour you have obtained.

STEP 2 - THE DOUGH

Pour the buckwheat flour (300g) into a bowl; add the egg whites and the water in the middle. Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt! Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers. Remove the dough from the bowl and place it on a table, lightly dusted with flour. If necessary, keep on kneading the dough by hand and break it up into little pieces.

STEP 3 - THE PASTA

Insert a small piece of dough into the Regina hopper and turn the hand crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.