Stone-ground semolina flour from Renzo Sobrino. 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 until the expiration date on the bag..Our products, which range from artisan olive oils and balsamic vinegars, to rustic pastas and sauces, are carefully selected to represent the quality and diversity of Italy's 20 regions. As the representative of the third generation of Ferraris to guide the family business, Paul Ferrari is committed to maintaining the same standards of excellence that have been our hallmark since 1919.
