Semolina & Rimacinata

Semolina is the English word for semola, the term used in Italy from where it usually comes. Durum wheat is a very hard, strong cereal that when milled, rather than producing a fine powder like other wheat grains, instead produces hard, yellow coarse meal known as Semolina or Semola. This is used for making fresh pasta and sometimes in bread. Since it is quite coarse though, the semolina may be put through another mill to make it as fine as other flours, called rimacinata (translates as re-milled). This fine, yellow, flour is then excellent for many breads, especially regional Italian breads such as Altamura. It is also commonly used in pasta, both dry and fresh.