Product Features
- Stone ground using traditional mills, and century old techniques
- Stone-ground semolina flour from Renzo Sobrino
- This ground durum wheat flour is used to make gnocchi alla Romana, rustic breads and fresh egg pasta
Product Description
This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.
This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.
Special Instructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot.
Organic Semolina Flour by Mulino Sobrino Review
Its really hard to find Semolina Flour to make dough for my pasta machine.
This product works great, a lot better than the All purpose flour I was
having to use.
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