Garofalo Semolina Rimacinata is a coarse flour made from durum wheat. Semolina Rimacinata is finer than normal Semola. It is recommended for pasta making, pizza, focaccia and bread-making.
Semolina Rimacinata makes a tastier bread, with a thicker crust. The bread will stay fresh for longer. It is also particularly indicated in the preparation of focaccia, pizza and hand-made pasta. Ideal for use with pasta machines, but also suitable for manual kneading.
Note than when using semolina rimacinata flour, the dough will absorb the water faster, making the kneading easier. Using Garofalo Semolina Rimacinata as a coating will give a more flavoursome and crispy batter or pizza crust.
Ideal for use in making pasta, bread, focaccia and pizza.
Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that originally fed the mills, made Gragnano the ideal place for the production of pasta.
Knowing Garofalo's roots is a first step in understanding where its passion, wisdom and innovative spirit comes from. Garofalo brings the best quality wheat to the table with the guarantee of PGI certification.
Discover the wide range of pastas and shapes, from the most traditional to the latest and most creative. Garofalo’s quality is unmistakable and the product speaks for itself.