Antimo Caputo's Semola di Grano Duro Rimacinata, a "reground semolina", is a great choice for making pasta and semolina bread.
It is hard durum wheat, milled using a slow grinding technique which avoids excessive heat that might damage the proteins and starches in the flour.
Through regrinding, it creates a finer flour that yields a dough which is easier to knead. Other brands of Semolina flour are courser than Caputo's.
Please note that this is not a 00 flour.