Mulino Marino Organic Sfarinato di Grano Duro (1kg/2.2lbs)

It is best used for pasta, southern Italian breads, focaccia barese, friselle, and rustic durum wheat loaves.

Not exactly. It is a durum wheat flour, but sfarinato is generally finer and more flour-like than coarse semolina.

Yes. It is a great choice for fresh pasta and rustic durum wheat pasta doughs.

Grano duro is durum wheat, a hard wheat traditionally used for pasta and many breads from southern Italy. It gives dough a distinctive golden color, firm texture, and rich wheat flavor.

Yes. Durum wheat naturally gives pasta a warm golden-yellow color, especially when combined with water and allowed to develop properly.

Yes. It works well in rustic breads, southern Italian loaves, friselle, and other doughs where you want a golden crumb and pronounced wheat flavor.

Yes. It is particularly well suited to rustic focaccia styles, including focaccia barese. You can use it on its own or blend it with a softer wheat flour for a lighter dough.

It can be used in pizza dough, especially for a rustic southern Italian style, but it may produce a firmer, more golden dough than a traditional soft wheat pizza flour. For a more extensible dough, consider blending it with a strong bread or pizza flour, and keep it to max 10-15% of your total flour.

Store it in a cool, dry place away from heat, humidity, sunlight, and strong odors. Seal the package well after opening.