POLSELLI Semola Rimacinata Flour – Fine Ground Durum Wheat for Pasta, Bread & Pizza | Made in Italy

Premium Semola Rimacinata for authentic Italian dough

POLSELLI Semola Rimacinata Flour is a double-ground durum wheat flour with a very soft, fine texture and the characteristic yellow tint of semolina. Its resilient, elastic gluten supports extruded pastas and breads, helping you capture the essence of semolina in your kitchen without fuss.

In bread making, a touch of durum semolina into your usual flour mix can contribute to a crisp crust and nuanced bite. This flour also works as a nonstick aid for dough, reducing sticking when rolling and shaping for pizzas, breads, and pastries. The product is All Natural, unbleached, and Non-GMO, milled slowly to maximize water absorption and yield, delivering reliable performance across a range of projects from fresh pasta and pizza to gourmet breads and baking. Milled in a small town south of Rome, Italy, POLSELLI preserves traditional craft in every bag.

Two practical uses

• Pasta and doughs: blend with other flours to enhance texture, elasticity, and bite for fresh pasta and homemade shapes.
• Breads and pizzas: use to improve crust texture and oven spring in home ovens up to 500°F.

Performance and handling

• Fine texture with strong gluten supports smooth, cohesive doughs for a wide range of recipes.
• Excellent water absorption helps maximize yield and maintain hydration across batches.

Origin note: milled in a small town south of Rome, Italy, ensuring a connection to traditional Italian milling craftsmanship in every bag.