Molino Naldoni Semola Rimacinata di Grano Duro is a finely re-milled Italian durum wheat semolina that preserves the distinctive aromatic character of durum wheat along with its naturally strong gluten structure. A versatile ingredient for both professional bakers and home cooks, it can be used on its own or blended with soft wheat flour to enhance dough structure and achieve beautifully open crumb.

Ideal for artisan bread, pizza, fresh pasta, and traditional Italian baking, Semola Rimacinata can be incorporated directly into the dough or used to prepare preferments and leavening bases. Its excellent workability also makes it suitable for hand-kneaded fresh pasta, where it can be used at 100% or blended with other flours depending on the desired texture and recipe.

For pizza making, this finely milled durum wheat semolina can also be used as an alternative to traditional pizza dusting flour (spolvero), helping to prevent dough from sticking while contributing a subtle aroma and golden finish.

Whether you're making homemade pasta, artisan bread, or authentic Italian pizza, Semola Rimacinata di Grano Duro is a versatile staple for the Italian pantry.

Why You'll Love It

• Premium Italian re-milled durum wheat semolina
• Distinctive aromatic durum wheat flavor
• Excellent gluten structure
• Can be blended with soft wheat flour to improve dough structure
• Ideal for artisan bread and open-crumb loaves
• Excellent for fresh pasta
• Can be used at 100% for fresh pasta or blended with other flours
• Suitable for preferments and leavening bases
• Excellent alternative to traditional pizza spolvero
• Suitable for hand-kneaded doughs