Semola rimacinata

Semoule de blé dur remoulue

What it is

Rimacinata means only milled again: durum semolina sent back through the rolls until it is as fine as flour, which is the single step that lets Altamura bread and orecchiette be made from durum wheat at all. Coarse semola will not close into a smooth dough — the second pass is the whole technology.

In the kitchen

It absorbs slowly: mix, rest thirty minutes, and only then judge the hydration, or you will add water the dough never needed. For orecchiette, warm water and no egg, at roughly half the flour weight.

Goes with

Olive oil Cime di rapa Anchovy Garlic Pecorino Romano Chili pepper Tipo 00 flour

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

Also used with

Black chickpea Wild fennel fronds

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