Semolina Flour

Semola rimacinata is durum wheat semolina milled a second time to a fine, flour-like texture. It gives pasta a firm bite, bread a golden crumb, and it is the favorite flour for dusting pizza peels.

For egg-free pasta like orecchiette and cavatelli, use it on its own with water. For bread, use it alone for a classic southern Italian loaf or blend it with a strong wheat flour. For focaccia, a share of semola adds color and crunch.

Coarser semolina is best kept for dusting.