Caputo Semola Rimacinata, 2.2 Pound (Pack of 10)

Excellent flavor. It makes a smooth, delicate, high-quality pasta and also works very well with semolina breads. This is my go-to.My (almost) fool-proof recipe (easily multiplied--300 grams flour makes a little more than the equivalent of 1 pound of dry pasta):- 100 g Caputo Semola Rimacinata- 1 -Large- egg (not jumbo or medium)- 1 tbsp. Olive oil- 1 tbsp. waterMix well (works very well in a food processor), knead briefly (until smooth and uniform), wrap and let rest for at least 30 minutes (refrigerate if it will be more than 1 hour), and do as you please. All ingredients need to be room temperature when you mix them, or they won't mix as well (you can let eggs sit in very warm water for 10-15 minutes if they are coming straight from the fridge). The dough should not be sticky or gooey, but it also should not be crumbly dry (after kneading). If you do refrigerate the dough, bring it back to room temperature before rolling.

I use this flour to make pasta with the philips pasta machine. Pasta comes out very good. After trying with this 2 packs, I went on and order the 10 packs since we have pasta at least 2 times a week in my home.

Gives pasta wonderful flavor and texture, about 10 months until the sell by date, will last longer with proper storage

Good

This is great Italian semolina which is much finer then the American coarse semolina. This made great semolina bread and wonderful pasta! Love this brand semolina!

Makes delicious bread and great pasta. Love it in a mix with caputo 00.

I received this beautiful box of semolina. However, it expires in two months?????I have requested a return. Typically, it expires in 1 year not two months.