High quality semolina flour (Semola di grano duro) from Puglia.
Semolina flour is the classic hard wheat (durum) flour for making dry pasta or blending with other flours for a huge array of uses (see below for some examples). Just add water and off you go!
Good semolina flour is not so easy to find outside Italy and this is a great opportunity to get a superior quality Semolina at an unbeatable price!
What is Semolina Flour?
As opposed to the soft wheat flours (grano tenero) 0 or 00, Semolina flour or semola di grano duro is obtained from hard wheat flour (durum wheat). It is ground from the central part of the grain to produce a course flour with a golden yellow colour. Semolina flour is most commonly used for making classic dry pasta, however it has many other uses too.
Why choose this Semolina flour?
Granoro have specifically selected the wheat grain which possesses certain quality criteria; the grain size has been calibrated to ensure optimal absorption of water, more even blending and easier kneeding of the dough. It has also been selected for its intense golden colour formed by carotene present in the central part of the grain (great antioxidants) and it also has a very high protein level.
What can I use Semolina flour for?
It is perfect for making pasta, cous cous and gnocchi. Its course grind makes it ideal for soups, semolina pudding and porridge. It is often mixed together with other flours (00 or 0 usually) to prepare fresh pasta, bread, cakes and focaccia. It adds a lovely hint of gold and a slightly rough and rustic texture to bread crust or pizza base. It is also the perfect flour to spread when kneading to prevent the dough from sticking.