Dallagiovanna Semola Rimacinata Flour

Dallagiovanna semola rimacinata is a durum wheat semolina that has been milled twice, which is what rimacinata means, so the grain is finer than standard semolina. It has 13% protein and a maximum humidity of 15.5%, works for bread, fresh pasta and pizza on its own or blended with other flours, and comes in a 1kg bag milled in Italy by Molino Dallagiovanna, a family mill in Piacenza that has been running since 1832.

What it is for

Twice-milled semolina is the usual choice for durum wheat bread and focaccia, and it also makes eggless fresh pasta. A small share blended into pizza or bread dough adds the golden colour and chewy bite of durum, and a light scatter on the worktop or peel stops dough sticking.

Which semolina to choose

For a slightly coarser grind aimed at fresh pasta, see the Dallagiovanna Semola Extra in a 5kg bag. The Casillo semola rimacinata is also double milled with 13% protein, so the two are close and the choice mostly comes down to the mill: Dallagiovanna washes its wheat before milling, while Casillo publishes water absorption and dough stability figures that help when you are working out hydration for bread. You can see the full range in our Italian pasta and pizza flour collection.

PLEASE NOTE:
Perishable goods such as flour cannot be returned.