Semolina not re-milled from durum wheat from Sicily

This semolina is less refined than re-milled semolina. Although it may appear fine to the eye and touch, this semolina has been produced to be suitable for making homemade pasta. This will indeed be characterized by greater coarseness and compactness, retains flavors and aromas, and is easier to digest. This semolina is not suitable for the preparation of leavened products: it would produce dense and less fluffy items. The milling of the wheat is done using rollers.

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