Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb

Antimo Caputo Semolina Flour is not just a bag of flour; it's a golden key to unlocking the highest realms of baking excellence. This isn't merely an ingredient; it's a catalyst for culinary creativity, a fine-grained wonder that deserves its five-star rating for transforming ordinary recipes into extraordinary creations. Crafted from the finest durum wheat, this semolina flour is a testament to Antimo Caputo's commitment to quality. Each grain is a tiny treasure, imbued with the potential to elevate breads, pastas, and pizzas to new heights of texture and taste. It's the kind of flour that doesn't just participate in the baking process; it enhances it. The texture of this semolina flour is a baker's delight. It's finely ground yet robust, offering a perfect balance that contributes to a delightful chewiness in breads and pastas. It's like a magic dust that infuses baked goods with a characteristically appealing texture, a subtle crunch that's both satisfying and sophisticated. What sets this flour apart is its versatility. Whether you're kneading pizza dough, shaping pasta, or baking artisan bread, Antimo Caputo's Semolina Flour rises to the occasion, quite literally. It's a foundation upon which countless recipes can be built, a reliable and high-performing staple for any serious baker's pantry. And let's not overlook the flavor. This flour brings a subtle, nutty taste to baked goods, a hint of earthiness that complements a variety of ingredients. It's like a background harmony, enhancing the main notes of your recipe without overpowering them. TL;DR: Antimo Caputo Semolina Flour is a premium baking ingredient that offers exceptional texture and flavor. Its fine grind, versatility, and quality make it an indispensable asset in the kitchen, perfect for a wide range of baked delights. Five stars for elevating everyday baking to artisanal levels.

Caputo is the best and this is the best of the best

I like this Semolina flour made in Italy. It is good for making pasta dough, in general, but I also like it for rolling out bread or pizza dough. It does not add that powdery mouthfeel to the bread or pizza crust, when shaping it, as does cake, or all-purpose flour. I checked with the Caputo website as suggested by A.I. Here to see if this flour is unbromated. The response was that ALL Caputo flour is unbromated. Yay! In many parts of the world, including Italy, bromates are outlawed. The Caputo flours are also unbleached. This semolina flour is excellent for dusting baking paper before rolling out the dough. And dusting baking sheets or pizza peels to prevent sticking.

Perfect for making pizza dough.

the quality of flour is great but bag was ooen and abot to expire. I closed with tape

came as advertised, it was wrapped well

Caputo Antimo Di Grano Duro Rimacinata Semolina Flour. Some reviews mentioned stale date and bug contamination. I’m disappointed. My bag expires in 5 months and appears to be bug free. One batch of pasta uses half a bag so I’ll need to work fast 😎 Back in the olden days all flour had bugs. Bugs live on plants and some survive milling. That led to the bug phobic invention of the flour sifter. Buy one - use it. If you just happen to bake a bug, it’s just extra protein. The latest "added protein" ultra processed food rage uses ground meal worms to provide the "added protein". Our Ancestors didn’t die. Neither will we ….. Yeast is actually a bacteria. Will you stop eating bread? Cheese is actually moldy milk. O.M.G.🤪 Red Yogurt used to contain "Carmine for Color". Carmine is actually a code name for roasted ground cochineal bugs. Vegans were furious 🤮

Bakers in the USA looking to use durum wheat flour for bread or pasta are somewhat limited in their choices. I have compared Bob's Red Mill Semolina Pasta flour and Golden Temple Atta flour (both made from Canadian durum wheat I believe)to Caputo Rimacinata. By the way,"rimacinata" simply means, "re-milled" and indicates that the hard, granular semolina has been milled to a much finer consistency for use in pasta and baked products. I mixed 10 g. of each flour with 7 g. of water for a 70% hydration, a level I often use in my hearth breads. Bob's is a high quality product. Refined durum, pure endosperm, milled a little finer than ordinary semolina but still fairly granular. It has a nice yellow color. At 70% hydration it's quite sticky, almost unworkable. It needs less water or the admixture of bread or all purpose flour. Pasta made with it has a noticeably rough texture, which isn't necessarily a bad thing. Golden Temple Atta flour is a whole wheat durum flour, milled a bit finer than Bob's, and is slightly grey in color compared to a more refined durum flour. At 70% hydration, it's not quite as slack and sticky as Bob's, but still hard to work with. It's intended primarily for certain types of Indian breads such as chapati, but works well in leavened breads but lacks strength and so is best combined with bread flour. Caputo Rimacinata is, like most Italian flours, milled to a much finer consistency than either of these two domestic flours. It has a pale golden color and absorbs more water. At 70% hydration, it produces a beautiful, smooth dough, easy to knead and with a nice balance of extensibility and elasticity. It's what is used to make authentic Altamura bread in Puglia. Its fine texture and extensibility make it indispensable for certain homemade pastas such as orecchiette and cavatelli. Nothing else works quite as well. As for bread, if it were less expensive and I could buy it at the supermarket, I might use nothing else. It's that good. But for now, I'll confine myself to using it for pasta. I recommend you buy a kilo and try it.