Polselli
Polselli Semola Rimacinata Durum Wheat Flour – 5 kg (11 lb)
Polselli Semola Rimacinata Durum Wheat Flour – 5 kg (11 lb)
Polselli's re-milled durum wheat semola for fresh pasta, rustic breads and dusting. A fine, golden flour with 13% protein for firm, flavorful doughs.
- Milled in Italy
- Unbleached
- Unbromated
- Durum wheat semola
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Re-milled durum wheat semola for fresh pasta and rustic breads
Polselli Semola Rimacinata is a durum wheat semolina milled a second time in Italy for a finer, smoother texture. It is unbleached and unbromated, with the golden color and nutty flavor that durum wheat is known for.
With 13% protein, it gives doughs structure and a firm, satisfying bite. That makes it the classic choice for fresh pasta, from hand-rolled shapes to machine-sheeted dough, and a great addition to rustic breads and rolls.
How to use Polselli Semola Rimacinata
Use it for fresh pasta, gnocchi and rustic dumplings, semolina breads and rolls, and crusty loaves when blended with other flours. It is also an excellent dusting flour: for shaping pasta, on the bench and on the pizza peel, where it keeps wet doughs from sticking and adds a light crunch.
From the field to the mill
Every year, Polselli selects high-quality wheat, chosen for its nutritional values such as protein, through long-standing relationships with farmers and up-to-date technology across the supply chain. At the mill, modern equipment works hand in hand with experienced millers, agronomists and lab technicians, who decide which techniques to use for each type of flour. A family company for generations, Polselli pairs tradition with ongoing research to develop new solutions for artisans.
Learn more about Polselli at polselli.it.
Wholesale Italian semola from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. Each 5 kg (11 lb) bag is sold at volume pricing, for serious home cooks and bulk prep in restaurants and catering. To try it first, see the 1 kg bag. Free shipping on orders over $99.
Ideal for
Fresh pasta
Hand-rolled or machine-sheeted doughs.
Semolina breads & rolls
Golden crumb and a crusty bite.
Dusting for pizza & pasta
On the peel, bench and pasta shapes.
Focaccia
Golden and crisp, the Southern Italian way.
Good to know
What is semola rimacinata?
Semola rimacinata is re-milled durum wheat semolina. Milling it a second time gives a finer flour that is easier to knead, while keeping the golden color and nutty flavor of durum wheat.
How is durum wheat different from regular flour?
Durum is a harder wheat than the soft wheat used for 00 and 0 flours. It gives doughs a firmer bite, a golden color and a rich, slightly nutty flavor.
What can I make with it?
Fresh pasta, gnocchi and rustic dumplings, semolina breads and rolls, focaccia, and crusty loaves when blended with other flours. It is also a classic dusting flour for shaping pasta and for the pizza peel.
Why use semola in pizza dough?
Blended into the dough, usually around 10 to 30% with a 0 or 00 flour, semola gives a crunchier base and crust that stays crisp longer, a golden color and a richer, nutty flavor. It also absorbs more water, which helps in high-hydration doughs like Roman-style pizza. Durum gluten is firm but less stretchy, so too much semola makes the dough harder to stretch and the crumb tighter. That is why it is rarely used in classic Neapolitan pizza.
Can I use it to dust my pizza peel?
Yes. Semola keeps wet doughs from sticking, helps the pizza slide off the peel and adds a light crunch to the base. It is a favorite for Roman-style pizza alla pala.
Why use semola for bread?
Semola gives bread a golden-yellow crumb, a sweet, nutty flavor and a thick, crunchy crust, and semola breads stay fresh for several days. The crumb is usually a little denser than a white-flour bread, unless you work with more water and a long fermentation.
Which breads are made with semola?
Many breads from Southern Italy: Pane di Altamura from Puglia, Pane di Matera from Basilicata, Sicilian semolina breads often topped with sesame seeds, Sardinian breads like pane carasau, and friselle and taralli. It is also the base of the Italian-American semolina bread with sesame seeds.
Should I use semola or 00 flour for fresh pasta?
Semola gives a firm, slightly rough pasta that holds sauce well, and it is the classic choice for eggless shapes made with just water. A 00 flour like our Polselli Fresh Pasta flour gives a smoother, silkier dough, ideal for egg pasta. Many cooks blend the two.
Can I blend it with other flours?
Yes. Many pizzaioli and bakers blend semola with soft wheat flour to get the best of both: crunch, color and flavor from the semola, and stretch and lightness from the soft wheat.
Is this flour unbleached and unbromated?
Yes. It is unbleached and unbromated.
Does it contain gluten?
Yes. Semola is made from durum wheat and contains gluten.
Which size should I buy?
The 1 kg (2.2 lb) bag is a great way to try semola at home. The 5 kg (11 lb) bag suits regular pasta and bread making and bulk prep for restaurants and catering.
From our kitchen
Semola: the secret to a crunchier pizza and a golden bread
How much semola to use in pizza, focaccia, bread and pasta, and the Southern Italian breads built on it.
Read the recipe →Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
