Semola Flour, Rimacinata

My pancakes are so delicious and so good. First time I ordered this flour and I am satisfied with my choice.

A nice fine grind, nearly as fine as King Arthur’s extra fine durum flour. I have tried it in bread as well as pasta. Pricey but I Love it and am glad I bought it.

My kids have taken an interest in making their own spaghetti, but all purpose flour makes a strange textured pasta. After a bit of research, we realized we needed semolina flour to get what we are after. Turns out semolina is hard to find locally, and quite expensive when you do. I found this flour to be wonderful and well priced. The amount is enough to keep us in pasta for a long time. I’ve discovered it works better than rice flour in my sourdough bread baskets and makes doughs slide nicely off my pizza peel. An excellent flour to have on hand! I’m on my second bag of this and it’s become a staple for us.

Good product worked great for my recipe.

Love this flour!! It is exactly what we used in our cooking class in Italy. It makes the best pasta. Super fresh and very easy to use. The texture is super fine which is perfect for making pasta. Give it a try. It’s much better than store bought. Nonna would be proud!

I use this when I am making my pasta. There is no substitute for it! The texture is excellent and makes for a superb pasta. I also use the Semola to dust my pasta when I’m drying it. I use Poselli 00 flour together with the Semola. There is 22 pounds in the kitchen now! If you’re new to pasta making, and you’re not using the Semola flour, you’ll do well to consider adding it. Semola Rimacinata is not the same as Semolina. The Semola Rimacinata is a much finer texture.

I saw fine and assumed it was 00 so surprise it isn't. I was making lots of pasta for the holiday so I had to use it and did a 50/50 mix with the 00 that I had which was not enough for the amount I was making. Well I think the pasta was the best I ever made. I made fettuccini and ravioli and both were better to taste and the dough had the properties that made it easy to use in the form and I had not punctures like in the past and I have been making them for holidays for many years. Not saying I am an expert but dough made with this and 00 were the easiest to work with and came out with the perfect texture when cooked. Plus gave that nice yellow color that I have seen is what you want to see. I have used other semolina in the past but it was not a fine ground and well the results were great. You decide but I will be buying more for upcoming holidays.

Fresh pasta excellent