Stone-Ground Durum Wheat Semolina
Special flour
- With durum wheat from the best cultivations
- Also perfect for making homemade pasta
- Source of protein and rich in fiber
High Fibre
Vegan
Features:
- Durum wheat semolina is different from wheat flour: it is less refined and it has a typical yellow color, just as bread or focaccia prepared with it.
- Thanks to its traditional processing, obtained by stone milling, our Semolina is characterized by an irregular grains size and a high content of bran.
- Ruggeri Durum Wheat Semolina has excellent nutritional values: in fact, it is a source of protein and rich in fiber.
- It is typically used in the Mediterranean cuisine, in many sweet and savory recipes, such as Pugliese Bread, a type of homemade bread from the Italian Apulia Region, or “Orecchiette”, a type of fresh pasta from the Italian city of Bari.
Stone-ground Durum Wheat Semolina: perfect for Mediterranean recipes
Particularly suitable for the preparation of homemade pasta, bread, pizza, focaccia and cakes, use Ruggeri Durum Wheat Semolina for Mediterranean recipes, such as focaccia or Apulian “Orecchiette” pasta. Here is a great classic of Southern Italy cuisine, Pugliese Bread, prepared with our Durum Wheat Semolina and our Dried Sourdough!
Recipe for homemade Pugliese Bread
Ingredients: 500 g durum wheat semolina - 300 g water - 50 g Ruggeri Dried Sourdough - 10 g salt -
2 tablespoons of olive oil.
Procedure: knead all the ingredients until a smooth, homogeneous dough is obtained. Let the dough rest at room temperature for about 15 minutes, covered with a cloth. Turn the dough out on a surface, form into a loaf and let it rise for about 70 minutes in a lightly oiled baking pan. Make cuts on the surface as desired and bake at 200°C for about 35 minutes.
Ingredients:
- durum wheat semolina (Triticum durum).
It may contain milk, eggs, soy, sesame seeds, lupins and cereals containing gluten.
