Stone ground using traditional mills, and century old techniques
Stone-ground semolina flour from Renzo Sobrino
This ground durum wheat flour is used to make gnocchi alla Romana, rustic breads and fresh egg pasta
Product Review
Product Description
This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.
Special Instructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot.
Customer Rating: Summary: finally organic homemade pasta! 2008-04-20 Comment: I bought semolina before at Zabars and Helth Nuts in Manhattan, but this one is organic! and it is the finest I have seen...super good!. The only problem is the carbon footprint because it cames from Italy! No local producers?
0 of 0 people found the following review helpful:
Customer Rating: Summary: Semolina Flour = Sooji 2008-03-13 Comment: I was having trouble finding semolina flour until I ventured into my local indian grocery and found a bag of Sooji. That's the Indian translation for semolina flour, and it only cost me $1.99 for 2 pounds (no shipping charge and no tax). Suggest you try it and compare to this product; you might save some serious $$$. I will be trying it in my Italian bread recipes.
1 of 2 people found the following review helpful:
Customer Rating: Summary: Great Flour! 2007-01-29 Comment: Its really hard to find Semolina Flour to make dough for my pasta machine.
This product works great, a lot better than the All purpose flour I was
having to use.
Gourmet 
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