Caputo Semola Di Grano Duro Rimacinata Semolina Flour 1 kg Bag (2 Pack)

Bakers in the USA looking to use durum wheat flour for bread or pasta are somewhat limited in their choices. I have compared Bob's Red Mill Semolina Pasta flour and Golden Temple Atta flour (both made from Canadian durum wheat I believe)to Caputo Rimacinata. By the way,"rimacinata" simply means, "re-milled" and indicates that the hard, granular semolina has been milled to a much finer consistency for use in pasta and baked products. I mixed 10 g. of each flour with 7 g. of water for a 70% hydration, a level I often use in my hearth breads.Bob's is a high quality product. Refined durum, pure endosperm, milled a little finer than ordinary semolina but still fairly granular. It has a nice yellow color. At 70% hydration it's quite sticky, almost unworkable. It needs less water or the admixture of bread or all purpose flour. Pasta made with it has a noticeably rough texture, which isn't necessarily a bad thing.Golden Temple Atta flour is a whole wheat durum flour, milled a bit finer than Bob's, and is slightly grey in color compared to a more refined durum flour. At 70% hydration, it's not quite as slack and sticky as Bob's, but still hard to work with. It's intended primarily for certain types of Indian breads such as chapati, but works well in leavened breads but lacks strength and so is best combined with bread flour.Caputo Rimacinata is, like most Italian flours, milled to a much finer consistency than either of these two domestic flours. It has a pale golden color and absorbs more water. At 70% hydration, it produces a beautiful, smooth dough, easy to knead and with a nice balance of extensibility and elasticity. It's what is used to make authentic Altamura bread in Puglia. Its fine texture and extensibility make it indispensable for certain homemade pastas such as orecchiette and cavatelli. Nothing else works quite as well. As for bread, if it were less expensive and I could buy it at the supermarket, I might use nothing else. It's that good. But for now, I'll confine myself to using it for pasta. I recommend you buy a kilo and try it.

I am an amateur pasta maker. I decided to learn about making pasta on a whim. I used to live in a large city where fresh pasta companies flourished. After moving to the country, I missed that fresh made pasta. After some research, this particular flour was recommended a few times. Everyone who has tried my pasta/ravioli loves it. The flour is the reason. I would love to tell you that I am some kind of great chef toiling away in my own kitchen, but i am not. I am an amateur who stumbled across a great flour.

I normally use Caputo's Double 00 flour for making pizza dough and also for making the best pasta I have ever tasted. I recently imported a Pasta Extruder and wanted to give this flour a shot for the extruded pasta. The flour arrived safely and was fresh with a long expiration date (sometime in 2019). I used 2 cups of this flour mixed with 1 cup of the Double 00 flour as well as an egg-water mixture and was very impressed with the flavor and texture of this flour. I will be buying again in the future. Highly recommended.

I started making my own pasta with standard all-purpose flour from the local supermarket. Anyone who has had homemade pasta knows the difference in quality from boxed pasta. Changing to Caputo semolina flour adds a huge quality jump in my homemade pasta! I don't know if I could ever go back to lesser flours after trying this one!

I love this flour so much for making pasta that I bought two more bags. It is semola, not semolina. It is fine like all-purpose flour, not grainy like semolina. It's a grind. Semolina is a coarse grind of durum wheat. Semola is a softer, finer grind, and makes the SMOOTHEST pasta. Love it. Will keep on buying it. When I'm going to all the trouble to make homemade pasta, it's worth using the finest ingredients, at least to me.

The product gets a five... but the purchasing experience gets a 1... when I placed my order 2 days ago, there were 2 options 1 kilo or 2. It seemed odd that they both had the same price of $10.47. I checked 2 and placed my order. Today I received 1 kilo... checked my order and somehow it defaulted to 1 kilo. I checked the item an now the 1kilo pkg is $10.45 and the double pack is $11.93. (Didn’t think there was a “spot price” on flour 🙄). Sooo I went ahead and made up a batch of fettuccini & spaghetti... boiled up some of the scraps for a test run and.... drum roll... this is some of the best pasta (albeit most expensive) I have made to date... will purchase again, but will triple check my order to assure that I am getting the double pack.

I won't order again. The flour I received expires in a month. It's old.

I saw this on a home made pasta web site. They said its better than semolina for making some types of pasta. It's a finer grind and it makes the pasta more tender. I did a comparison, and yes, my pasta made with this was softer, lighter and finer textured. Not a huge difference, but noticeable. There are some pasta types that benefit from the semolina as well, but for our spinach noodles, this was great. I will be ordering more.