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 rimacinata, or 're-milled' to give an ultra-fine texture. 
In 1967, a law was passed in Italy which required all dried pasta to be made from durum wheat and water, which gives the country’s pasta its distinctive bite, texture and slightly nutty flavour. This fine durum semolina adds more depth of flavour to homemade egg pasta when used 50:50 with Italian 00 flour. Or use the fine semolina on its own - the fine texture adds the characteristic nutty flavour of durum semolina without becoming crunchy.
Semolina rimacinata  is also ideal for making Italian breads and pizza bases, and for traditional European semolina cakes.
Ingredients: re-milled durum wheat semolina. Contains allergens: gluten.

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