CaputoAntimo 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.

Making homemade pasta with this was worth it! The quality of our pasta was amazing! It was light and did not bother our children with gluten issues. Worth it.

I make pizza every couple of weeks for the family. Lately they have been unmemorable until I got this! I can't get over how good it is and tastes! I use this and some bread flour to make the perfect crust. I put it in the fridge overnight in a greased bowl. Take it out several hours before I will make my pizza to warm up a bit and raise a bit. If it's too cold it won't stay stretched out in your pan. It will shrink back. Anyway...I am hooked. And to get 2 bags for the price is great! Can't get this quality at my grocery store. I will but this from now on! Awesome product!!!

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.

Bread textures are consistent with a good flavor.

This Semolina flour made a big difference! the pasta made with this flour, had great texture and tenderness.

Great value and convenience for the price! Texture of pasta was so much better than regular flour!