POLSELLI Italian Semola Rimacinata Fine Durum Semolina Flour 5 kg — Double-Ground, High-Gluten for Pasta & Pizza

POLSELLI Italian Semola Rimacinata is a fine, double-ground durum wheat semolina flour crafted in Italy for elastic dough, crisp crusts, and authentic pasta and pizza results.

Harvested and milled south of Rome, this 5 kg sack of semola rimacinata (re-milled semolina) is an all-natural, unbleached durum wheat flour. Its soft, fine texture and yellowish tint come from carefully selected durum grains and a slow milling process that preserves gluten strength and water absorption. Ideal for home and professional bakers, it brings the particular bite and structural resilience that classic Italian shapes and hearth-baked crusts require.

How does POLSELLI semola rimacinata perform when making pasta?

The fine, double-ground granulation yields a smooth dough that is easy to roll and shapes consistently without falling apart. Strong, elastic gluten provides the chew and firmness preferred in extruded and hand-rolled pastas while holding sauces well.

• Excellent for extruded pasta shapes and hand-rolled sheets
• Fine texture minimizes grittiness while keeping durum character
• High gluten strength supports al dente bite and good cooking tolerance

Will this semolina improve my pizza and bread crusts?

Adding a portion of semola rimacinata to bread or pizza dough contributes to a crisp, flavorful crust and improved oven spring. The flour’s absorption profile and gluten structure help create a browned, textured surface that resists sogginess and gives a satisfying crunch.

• Use as 5–20% of total flour for crusty bread or pizza bases
• Acts like cornmeal under pizza to prevent sticking without changing flavor
• Suitable for high-temperature ovens up to 500°F (260°C)

What baking techniques and recipes suit this flour best?

POLSELLI semola rimacinata is versatile: it works in long-fermentation breads, rustic loaves, enriched doughs, and a wide range of pasta recipes. Because it’s unbleached and additive-free, you can combine it with other flours to adjust protein and texture depending on the final product.

• Long-fermentation sourdough and artisan loaves
• Durum-based pastas, gnocchi, and semolina cakes
• As a non-stick surface dusting for shaping and baking

How is POLSELLI semolina produced and what quality assurances exist?

This semola rimacinata is milled slowly in a small Italian town south of Rome, from selected durum wheat, and is non-GMO and unbleached. The rimacinata process double-mills semolina to a finer particle size while keeping gluten integrity, giving predictable hydration and consistent results.

• Double-ground (rimacinata) for fine, even texture
• All-natural, no additives, and non-GMO grain sourcing
• Designed for professional and home baking with reliable absorption

Who is this for? POLSELLI Semola Rimacinata 5 kg is intended for home chefs, artisan bakers, and pizzerias who want authentic Italian durum wheat performance. Choose this bag if you need a durable, fine semolina that enhances pasta bite, improves crust texture, and blends well with other flours for long-fermentation breads or high-heat baking. It’s also a practical choice for anyone looking to replace cornmeal under pizzas or to add that traditional yellow hue and semolina character to baked goods.

Ingredients

Semola