Re-Milled Durum Wheat Semolina

Re-milled durum wheat semolina is a flour with a typical yellow color and fine grain (finer than standard semolina), recommended for making durum wheat bread such as Apulian or Sicilian bread, either on its own or mixed with soft wheat flour. The semolina we offer is also excellent for preparing fresh pasta or egg pasta.

Durum wheat (triticum durum) is a type of wheat known for its unique protein structure, which makes the grains appear glassy rather than floury. This is why semolina is obtained from milling durum wheat, not regular flour.

When semolina is milled further, it becomes "re-milled semolina" or "rimacinata," recognizable by its bright yellow color and finer texture compared to the original semolina.

Rimacinata can be used to make fresh or egg pasta, or in bread making either on its own or mixed with soft wheat flour. The resulting bread has a yellow crumb, rich flavor, and long shelf life.

Some examples of dishes made with this flour include: Apulian orecchiette and strascinati, semolina dumplings (canederli), Sardinian fregola, Roman-style gnocchi, Romagna’s imperial soup, and traditional sweets like Neapolitan migliaccio and semolina pudding.