Durum Semolina

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Origin: Italy
SKU: BE0002
Size: 1000g
Cuisine: Italy
Minimum Shelf Life: 2 months
Technique: Pasta
Also known as: Durum wheat semolina
Recipe Ideas: Slow roasted shoulder of pork tortelloni, Lobster tortellini, Top pasta making tips



Durum semolina is traditionally used for making dried pasta. It comes from processed durum wheat, which has a particularly robust kernel. This durum semolina is milled so that it chips into tiny, hard granules instead of being pounded into dusty flour. In 1967, a law was passed in Italy which required all dried pasta to be made from durum wheat and water, which explains why the country’s pasta is famed for its distinctive bite, texture and slightly nutty flavour.

Semolina also gives fresh pasta a great taste and texture when used 50:50 with 00 flour. Also use this semolina in sponge cakes, and when baking bread or pizzas - replacing a little bread flour with the semolina gives a crunchier crust.

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