1. Semola - Coarse Durum Wheat Flour

What Is It?

Semola is obtained from the first milling of durum wheat. After milling, it is sifted to remove the bran, leaving a coarse, golden flour.It has a more rustic texture, and the particles are clearly visible to the eye. When you rub it between your fingers, it feels slightly gritty, almost like fine sand.

Characteristics

• Warm ivory to golden color

• Noticeably granular texture

• Similar to fine sand

• Good bite after cooking

• Slightly harder to knead compared to finer flours

Pasta World

In the pasta world, semola is commonly used for shapes made with an extruder, such as spaghetti, penne, bucatini, and many other dried pasta shapes.

It is also used for more rustic handmade shapes, such as orecchiette, fregola, foglie d’ulivo, and many traditional Southern Italian pasta shapes.

Inside our Pasta Collection technical sheets, we will always tell you which flour is traditionally used for each pasta shape.

2. Semola Rimacinata - Twice-Milled Semola

What Is It?

Semola rimacinata is obtained by milling semola a second time. The word rimacinata literally means “milled again.” This second milling creates a much finer flour. It is not as powdery as 00 soft wheat flour, but it is definitely finer and easier to work with than coarse semola.

It keeps the main characteristics of durum wheat, but with a smoother texture.

Characteristics

• Light ivory to pale golden color

• Finer granular texture

• Smaller particles than regular semola

• Easier to knead

• Very versatile

In Southern Italy, semola rimacinata is used not only for pasta, but also for bread, pizza, focaccia, and many other traditional preparations.

Pasta World

In the pasta world, semola rimacinata is often used for more elaborate handmade shapes, such as lorighittas, cavatelli, busiate, and many other hand-shaped pasta formats.

Inside our Pasta Collection technical sheets, we will always tell you which flour is traditionally used for each pasta shape.

What about semolina?