Paolo & Giampiero Bea Semolina Flour
$14.95
Paolo & Giampiero Bea Semolina Flour
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.
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HOW TO USE
Use to dust pizza peels and other flatbreads when using a pizza stone, for breads or baked goods, or to make pasta for drying.
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