Semolina flour is wheat flour that is ground from hard durum wheat - it is the basis for all Italian dried pasta. It has a particularly high gluten and protein count, which makes it ideal for pastas, breads and doughs where a sturdy crumb is desirable.
We like to add a little semolina to tart doughs, particularly for savory tarts. It gives the dough a rustic coarseness.
Semolina is also a vital ingredient in gnocchi all Romana. These gnocchi are made from a sort of porridge of semolina that is cooled, cut and baked in the oven.
Moretti semolino is excellent and very hard to find in the US. Also appreciate your carrying Rustichella d'Abruzzo lasagna sheets! Some of the best around!
