Matthews Cotswold Italian Tipo ’00’ Multipurpose Flour

Matthews Cotswold Italian Tipo ’00’ Multipurpose Flour

Matthews Cotswold Italian Tipo ’00’ Multipurpose Flour

We may be new to you, but we have been around a while! With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills.

Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we’re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques.

We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers’ white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends.


  • Durum Wheat Flour
  • Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]

Box Contains

Each order comes with 5 x FWP Matthews Italian Tipo ’00’ Flour 1.5 kg

Manufacturer Contact Information

FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH

Discover the Authentic Italian Flour

Our Italian Tipo 00 flour is ideal for Italian style pizza bases. Finely milled white flour producing elastic dough with great hydration and lightness. Perfect for Pizza and Pasta baking. Blended from carefully sourced authentic Italian Ancient Durum wheats. The wheats from Italy are then milled in the Cotswold by the Matthews family.

Milling & Provenance

Only the innermost of the whole wheat berry is used to produce a truly fine white “Doppio 0” pizza flour. Our Tipo 00 flour is the top winning flour in the great taste awards 2020. Perfect for extensible lower gluten pizza dough with a crispy crust.

Perfect for Pasta & Pizza Dough

  1. Use extra virgin olive oil
  2. Blend with Semolina to help the pasta hold its shape
  3. Make the dough by hand using eggs in a bowl and flour. Mix by hand until it turns into a sticky ball
  4. Leave for at least 30 minutes at room temperature
  5. Roll with a large rolling pin or even better a pasta roller

Top Tip

Dampen your hands with water before working the dough.

Did You Know

The mill is still run by the 8th generation of the Matthews family. Today the Matthews source ancient varieties of durum and bread wheat direct from farmers in Sicily and Abruzzo Italy. These varieties are unique to their region and have their own taste characteristics. These distinctive wheats are then specially blended and finely milled in the Cotswolds.


Experience the excellence of Matthews Cotswold Italian Tipo ’00’ Multipurpose Flour. With its rich milling legacy and dedication to quality, this flour is perfect for creating authentic Italian pizza and pasta. Try it today and taste the difference!