Semolina

Semolina is mainly distinguished from flours by its appearance: semolina has a yellower color (due to the presence of carotenoids) and larger granule size. From a technical (rheological / technological) point of view, semolinas are primarily suitable for pasta, as they allow it to remain cohesive during cooking and acquire the typical texture. For bread (and baked goods in general), re-milled semolina is used, which has a finer granulation (absorbs more water in less time and produces a more pliable dough); however, bread and baked goods can also be made with traditional semolina (not re-milled). Semolati and wholemeal flours are suitable for both pasta and baked goods (they have an intermediate granulation). Flours obtained from old varieties (S. Cappelli, Duilio, Russello...) have a different texture and a more intense flavor, characteristics that make the finished products significantly more enjoyable. Furthermore, semolinas from old varieties are more versatile in the kitchen, as they can be used to prepare a wide range of recipes, from traditional pastas to desserts.