--- product_id: 1719730 title: "Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb" brand: "antimo caputo" price: "VT8346" currency: VUV in_stock: true reviews_count: 8 category: "Antimo Caputo" url: https://www.desertcart.vu/products/1719730-antimo-di-grano-duro-rimacinata-semolina-flour-all-natural-dough store_origin: VU region: Vanuatu --- # 100% all natural durum wheat high protein & elastic gluten for perfect dough finely re-milled semolina with golden hue Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb **Brand:** antimo caputo **Price:** VT8346 **Availability:** βœ… In Stock ## Summary > 🍝 Elevate your pasta game with Naples’ finest golden semolina! ## Quick Answers - **What is this?** Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb by antimo caputo - **How much does it cost?** VT8346 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/1719730-antimo-di-grano-duro-rimacinata-semolina-flour-all-natural-dough) ## Best For - antimo caputo enthusiasts ## Why This Product - Trusted antimo caputo brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Clean & Natural:** Additive-free, non-GMO flour crafted from premium hard wheat for health-conscious gourmets. - β€’ **Golden Texture & Flavor:** Distinctive buttery yellow color and subtle nutty taste elevate every pasta and bread. - β€’ **Authentic Italian Heritage:** Trusted by Naples’ top pizza makers since 1924, bringing artisanal tradition to your kitchen. - β€’ **Superior Dough Performance:** Re-milled fine semolina ensures smooth, elastic dough with ideal extensibility for fresh pasta. - β€’ **Versatile Culinary Essential:** Perfect for rustic breads, specialty pastries, and classic Neapolitan pizza crusts. ## Overview Caputo Antimo Di Grano Duro Rimacinata Semolina Flour is a premium, finely re-milled durum wheat flour from Italy, celebrated for its high protein content and elastic gluten. Its natural golden color and subtle nutty flavor make it ideal for authentic fresh pasta, artisan breads, and Neapolitan-style pizza dough. Trusted by professional bakers since 1924, this additive-free, non-GMO flour delivers superior dough texture and versatility for gourmet culinary creations. ## Description Product description video ABOUT Antimo Caputo Semola - Double Milled Semolina flour serves as a high-gluten foundation for various culinary endeavors. Whether crafting traditional pasta, rustic bread, decadent desserts, or crispy coatings for fried delights, its distinctive texture and flavor elevate every dish. Caputo semolina flour undergoes a meticulous double milling process, ensuring a finely textured product. Made exclusively from all-natural durum wheat, it promises exceptional quality and flavor in every culinary creation. RECIPE The Perfect Homemade Pasta Recipe Begin by creating a mound of semolina on a clean surface. Add eggs and salt into a well at the center. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for 8-10 minutes until it's smooth and elastic, then let it rest for 30 minutes to relax the gluten. Roll out the dough into thin sheets, cut it into desired shapes, and briefly let them dry. Boil the pasta in salted water for 2-4 minutes until it's al dente. Drain and serve with your favorite sauce. Classic Semolina Pudding In a saucepan, heat milk until almost boiling, then gradually whisk in semolina, stirring to avoid lumps. Cook over low heat, stirring constantly until thickened, about 8-10 minutes. Sweeten with sugar, add vanilla extract and a pinch of salt. Serve warm or chilled, optionally garnished with cinnamon, nutmeg, or dried fruits and nuts. Enjoy this comforting Semolina Pudding! Review: Golden Glory: Antimo Caputo's Semolina Flour, The Baker's Dream - 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. Review: No substitute for this - 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. ## Features - PRODUCT OF ITALY: For generations, Caputo Flour has been the number one choice of the best pizza makers in Naples, the birthplace of the Neapolitan style pizza. Now for those who pursue the highest quality ingredients for their recipes, Caputo now offers Semola Di Grano Duro Rimacinata Semolina Flour. - PROFESSIONAL FLOUR: Caputo Semolina is 100% all natural flour, a culinary essential perfect for baking. Originating in Naples, Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 - HIGH QUALITY : This additive free durum wheat is finely ground with semola's signature yellowish tint and resistant and elastic gluten. Ideal for certain traditional pastas and breads, and wherever the distinctive color, texture and flavor characteristics of semolina are desired. Ideal for long rise dough, this flour is comprised of very high quality proteins and gluten. Rinforzata means "reinforced" because of the higher protein level which makes this product ideal for certain pastry, specialty - A DIVERSE INGREDIENT: Our all natural ingredients and selected hard grain types are double milled and carefully crafted to help you produce gourmet breads, pasta, and pizza crusts with a rustic, traditional taste and slightly sweet, rich flavor. - PERFECT TEXTURE: Different from our other flour types, semolina is more coarse in texture with a yellow buttery color and increased elasticity, ideal for fresh pasta. Comprised of high quality proteins and gluten, this product also bakes specialty breads and pastries. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B008ZGMP2M | | Allergen Information | Non-GMO | | Best Sellers Rank | #5,749 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #24 in Wheat Flours & Meals | | Brand | Antimo Caputo | | Brand Name | Antimo Caputo | | Container Type | Box | | Cuisine | Italian cuisine | | Customer Reviews | 4.6 out of 5 stars 5,789 Reviews | | Item Form | Raw | | Item Package Weight | 1.01 Kilograms | | Item Weight | 1 Kilograms | | Manufacturer | Caputo | | Model Number | 005298 | | Number of Items | 1 | | Number of Pieces | 1 | | Package Weight | 1.01 Kilograms | | Part Number | 005298 | | Region of Origin | Italy | | Size | 35.2 Ounce (Pack of 1) | | Specialty | All Natural | | UPC | 078433201912 643845857394 | | Unit Count | 35.2 Ounce | ## Product Details - **Allergen Information:** Non-GMO - **Brand:** Antimo Caputo - **Item Weight:** 1 Kilograms - **Package Weight:** 1.01 Kilograms - **Specialty:** All Natural ## Images ![Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Image 1](https://m.media-amazon.com/images/I/61EU1Xmu1UL.jpg) ![Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Image 2](https://m.media-amazon.com/images/I/81SBUsL4uNL.jpg) ![Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Image 3](https://m.media-amazon.com/images/I/71aY0k0QUpL.jpg) ![Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Image 4](https://m.media-amazon.com/images/I/71+xy+2ViiL.jpg) ![Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Image 5](https://m.media-amazon.com/images/I/41yFIfA8wJL.jpg) ## Available Options This product comes in different **Size** options. ## Questions & Answers **Q: is this the right flour for gnocchi a la romana?** A: No, I would not use semola. Instead use "00" flour, which you can usually buy at a local Italian deli/market. It has a lower protein content is is better for a past made with eggs, such a gnocchi. This flour is better for cavatelli, orecchiette and other pastas from southern Italy / Sicily that only use water. If you don't have a local supplier; paste this into Amazon.com search: "Antimo Caputo "00" Chef's Flour 2.2 Pound (Pack of 2)" **Q: Is this the right flour to make spaghetti pasta?** A: Yes it makes great pasta. **Q: Can you make sourdough bread with semolina flour?** A: You can. I've used this particular variety of flour in sourdough. There's a book called "Local Breads" that has a 100% semolina sourdough recipe, as well as a non-sourdough 100% semolina sandwich loaf. Whenever I want to make the semolina sourdough I'll split off some sourdough and feed it with semolina for a few days to cycle out all the regular flour and adjust the hydration to the specific recipe starter. Make sure that you're using refined semolina (rimacinata) as the coarse grain semolina usually used for pasta will behave very differently. **Q: can this flour be kept in the freezer?** A: Yes, absolutely. Even refrigerator is fine ## Customer Reviews ### ⭐⭐⭐⭐⭐ Golden Glory: Antimo Caputo's Semolina Flour, The Baker's Dream *by D***Y on January 7, 2024* 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. ### ⭐⭐⭐⭐⭐ No substitute for this *by F***K on August 13, 2013* 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. ### ⭐⭐⭐⭐⭐ Perfect! *by M***S on January 22, 2026* This is the best semolina I've used so far. It is really thin and has wonderful taste. ## Frequently Bought Together - Caputo Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb - Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2) - Antimo Caputo Pizzeria 00 Flour (Blue) 2.2 LB - Pack of 2 (Total 4.4 LBS) --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vu/products/1719730-antimo-di-grano-duro-rimacinata-semolina-flour-all-natural-dough](https://www.desertcart.vu/products/1719730-antimo-di-grano-duro-rimacinata-semolina-flour-all-natural-dough) --- *Product available on Desertcart Vanuatu* *Store origin: VU* *Last updated: 2026-05-18*