This authentic Italian semolina, made in Umbria, is an ancient variety of durum wheat grown in Montefalco and ground into flour by an artisan specialist using an ancient stone mill. We like semolina because it has a higher gluten content which makes it ideal for elastic doughs, and this finely ground version is perfect for dusting homemade pizza or dried pasta. It is also is a delicious addition to baked goods.
We test everything we sell. Here’s how we’d use this.
Use to dust pizza peels and other flatbreads when using a pizza stone, for breads or baked goods, or to make pasta for drying.