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Remilled Semola for Professional Use (1kg) – Grandi Molini Italiani
79.000 ₫
Grandi Molini Italiani’s Remilled Semola di Grano Duro is a premium-quality flour, made from durum wheat and remilled to achieve a finer texture. Known for its rich gluten content and high protein levels, this flour is ideal for making traditional pasta, bread, and cakes. The flour’s robust nature also ensures excellent stability and structure, making it a go-to choice for professional bakers and pasta makers.
- Flour Specs: W 185, Protein min 11.5%, Gluten min 10.5%
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Remilled Semola is prized for its versatility in both pasta and bread making. Its gluten-rich composition helps dough maintain strength and elasticity during kneading and shaping, providing a superior texture to the final product. The remilling process not only enhances its fineness but also ensures a smooth, uniform dough.
Ideal for Homemade Pasta
One of the best uses of this flour is for making eggless homemade pasta, such as tagliatelle, which highlights the semola’s natural qualities.
Ingredients for Homemade Tagliatelle (Without Eggs):
- 250 g of Durum Wheat Semolina (Remilled)
- 150 g of water
- 4 g of salt
Directions:
- Mix the Ingredients: Start by combining the semolina, salt, and water in a large bowl. Stir the mixture with a spoon until the ingredients come together into a rough dough.
- Knead the Dough: Transfer the dough onto a work surface dusted with semolina. Knead the dough for about 5 minutes until it becomes smooth and elastic. If needed, add a little more water or semola to adjust the consistency.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
- Roll and Shape the Dough: After resting, divide the dough into two equal parts. Keep one part wrapped in plastic to prevent drying out. Dust the work surface with more semola, and use a rolling pin or pasta machine to roll out the dough. Start with the thickest setting and gradually work down to the desired thickness (around 0.5 mm for tagliatelle).
- Cut the Tagliatelle: After rolling out the dough, let it rest on a semola-dusted surface for about 10 minutes on each side to prevent sticking. Roll the dough sheets into a loose cylinder and cut into 7-8 mm wide strips. Unroll the tagliatelle strips and form them into nests. Dust the nests generously with semola to prevent sticking until ready to cook.
- Cooking the Pasta: When ready to cook, bring a pot of salted water to a boil and cook the tagliatelle for 3-4 minutes until al dente. Serve with your favorite sauces or toppings, such as a simple olive oil and garlic dressing, or a rich meat ragu.
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