My favorite fresh pasta recipe is 1.5 cups semola rimacinata to 1.5 cups tipo "oo" flour to 4 eggs, tbls olive oil, and a decent pinch of sea salt, using a little cold water if the dough is dry, kneading for about 10-15 mins, and then wrapping tightly and letting sit for at least 45 mins. Produces a wonderful chew and holds up well to a rolling boil while cooking and sauces stick very well to it.
I have a similar, mixed flour recipe...there are as many pasta recipes as there are Italians! I like to use the mixed flour pasta dough for hardy sauces like Bolognese or lasagna...thx for sharing your recipe 😋
Your video was very helpful in understanding why I was having trouble. Thank you! Question, aside from adding some coarse semolina to flour for bread, what are the common uses for the coarse semolina?
Hi there! I live in the US. Was given an amazing shortbread recipe by a friends British anut. It calls for 45g. Semolina. Should this be Semolina flour or Semolina (course ground)? Thank you!!
I have never made shortbread with semola before but given the delicate texture of shortbread I think the fine Italian semola would be best! Let me know how it turns out! ♡
Hi, Can you use Semola flour with egg pasta recipes? Or what is the best flour for homemade Spaghetti & Fettuccine? Google just mainly gives Semolina information. Thanks
Yes you can. There are as many pasta recipes as there are Italians! In my travels to Italy i have seen for different pastas...straight semola and water/ semola, 00, eggs and water/ water, semola and 00.... (no eggs) ...I have seen semola, water and a bit of whole grain flour and water. Plus some have salt, some have olive oil ...some do not. The combinations are endless. My fettuccine recipe and video instructions , adapted from my Calabrese mother , is in our Online Classic Italian Online Cooking Program . It is all-purpose flour or 00, eggs, water, olive oil and salt. www.natalinaskitchen.com/online-school/ Personally I like that combination for fettuccine as it is lighter than semola and egg recipes.
Is there a significant difference between handmade pasta and the one pressed by a machine? I've heard the machine press tends to overheat fast which apparently changes the flavour/structure of the dough, is that true?
If I were to prepare something that calls for the use of "semola di grano duro" (as understood by Italians), would the Bob's Red Mill semolina be a proper equivalent?
Depends on the recipe...Bob's semolina is course ...semola di grano duro imported from Italy is somewhat finer and semola remacinata is even finer ground still. ... for breads I would say Bob's is ok. For semola pasta too course.
You mention semolina for thick crust pizza. If I’m going for thin crust, does the semola make more sense? That’s what I’ve seen recommended elsewhere mixed with other flours. Also in Canada myself. Amazon seems pretty pricey for the semola. Are there better sources?
"00" for thin crust...or if making a thin crust with poolish or biga a high gluten flour plus "00"... I cover all this in my online pizza course through a Facebook group...definitions, recipes,videos etc...
We have an online pizza course in the link that covers everything pizza...semola is not recommended for thin crust pizza..."00" flour and maybe high gluten bread flour if using a poolish...
It is not used 100% typically in the dough although I mix it with bread flour to make a thick, pan pizza...about 20%. I also use it just to stretch Napoletana, thin style pizza but not in that dough. It is very high in gluten...best used in breads.
Hi Natalina. I'm originally from Puglia, but I live now in North America where I can't find semola flour but only semolina. First, can I make bread and flat bread " Pucce" with semolina and is there any way to " rimacinare" the semolina with a specific machine? Blender doesn't work. Grazie tante.
I’m glad you said using a machine, like food processor won’t work to make Semolina more finely ground. What a pity. It’s hard & expensive to buy imported flours or actually anything. Thanks 🙏🏼 saved me some time.
That yellow bag of Caputo Semola Rimacinata you show in your video also says near the top “Durum Wheat Semolina.” And it’s referred to commonly as “Semolina.” The Mulino Grassi brand equivalent product simply says “Organic Durum Wheat Semolina” but it too is the very fine “semola rimacinata.” I’ve yet to find a brand of “Semolina” in the US that is the coarse stuff. It’s all Semola Rimacinata but the package may say that or may say only Durum Wheat Semolina or both. So the practical; answer to your question is, yes, they are the same insofar as what you will likely find at your local market in the US. And just because it doesn’t say semola rimacinata on the package does not mean it isn’t.
If it is a product imported from Italy it is generally translated to "semolina" in English...I have seen both semola and semola remacianata from Italy, semola being the courser of the 2. Here in Canada we have a domestic product milled here that is the course one. I have never seen a Canadian or American, Bob's Red Mill, that is milled fine like the imported semola remacianata. It may be different in other countries. When I created that video most of my viewers were North American.
Thanks you helped clear the confusion
Your welcome!
This was exactly what I was looking for
Great!
My favorite fresh pasta recipe is 1.5 cups semola rimacinata to 1.5 cups tipo "oo" flour to 4 eggs, tbls olive oil, and a decent pinch of sea salt, using a little cold water if the dough is dry, kneading for about 10-15 mins, and then wrapping tightly and letting sit for at least 45 mins. Produces a wonderful chew and holds up well to a rolling boil while cooking and sauces stick very well to it.
I have a similar, mixed flour recipe...there are as many pasta recipes as there are Italians! I like to use the mixed flour pasta dough for hardy sauces like Bolognese or lasagna...thx for sharing your recipe 😋
Thank for this important subject. I have a question which would make the best focaccia? I like more bread like not cake like dough.
Either would work fine for focaccia but mixed with "0" or "00"....
Thank you!!
You're welcome!
Your video was very helpful in understanding why I was having trouble. Thank you! Question, aside from adding some coarse semolina to flour for bread, what are the common uses for the coarse semolina?
Your welcome! I only use it in bread and pizza dough...some cooks use to make a porridge like cereal ..
Hi there! I live in the US. Was given an amazing shortbread recipe by a friends British anut. It calls for 45g. Semolina. Should this be Semolina flour or Semolina (course ground)? Thank you!!
I have never made shortbread with semola before but given the delicate texture of shortbread I think the fine Italian semola would be best! Let me know how it turns out! ♡
Hi, Can you use Semola flour with egg pasta recipes? Or what is the best flour for homemade Spaghetti & Fettuccine? Google just mainly gives Semolina information. Thanks
Yes you can. There are as many pasta recipes as there are Italians! In my travels to Italy i have seen for different pastas...straight semola and water/ semola, 00, eggs and water/ water, semola and 00.... (no eggs) ...I have seen semola, water and a bit of whole grain flour and water. Plus some have salt, some have olive oil ...some do not. The combinations are endless.
My fettuccine recipe and video instructions , adapted from my Calabrese mother , is in our Online Classic Italian Online Cooking Program . It is all-purpose flour or 00, eggs, water, olive oil and salt.
www.natalinaskitchen.com/online-school/
Personally I like that combination for fettuccine as it is lighter than semola and egg recipes.
Thank you.
Thank u
Is there a significant difference between handmade pasta and the one pressed by a machine? I've heard the machine press tends to overheat fast which apparently changes the flavour/structure of the dough, is that true?
No idea... that is a question for a food scientist!
I enjoy both!
Can semola be added to all purpose flour to make bread or pizza dough?
Yes, I do it all the time...
I use morrocan fine grane semolina flour to make my pasta.Is that the same think as italian semola rimacinata?
I am not familiar with it but it sounds similar and worth a try!
Thank you. Are they also interchangeable to prevent pizza sticking to peel? We only have Semola Rimacinata where I'm from. 😅
Yes!
@@natalinasflavoursofItaly Thank you. 🥰
Im looking for white semolina flour fine for baking 🙏🙏🇬🇧🇬🇧🏴
If I were to prepare something that calls for the use of "semola di grano duro" (as understood by Italians), would the Bob's Red Mill semolina be a proper equivalent?
Depends on the recipe...Bob's semolina is course ...semola di grano duro imported from Italy is somewhat finer and semola remacinata is even finer ground still. ... for breads I would say Bob's is ok. For semola pasta too course.
Thank you!
thank you very much!
You're welcome!
Which is better for dusting fresh pasta to keep it from sticking to itself before cooking?
Semola remacinata is best....
You mention semolina for thick crust pizza. If I’m going for thin crust, does the semola make more sense? That’s what I’ve seen recommended elsewhere mixed with other flours. Also in Canada myself. Amazon seems pretty pricey for the semola. Are there better sources?
"00" for thin crust...or if making a thin crust with poolish or biga a high gluten flour plus "00"... I cover all this in my online pizza course through a Facebook group...definitions, recipes,videos etc...
We have an online pizza course in the link that covers everything pizza...semola is not recommended for thin crust pizza..."00" flour and maybe high gluten bread flour if using a poolish...
Hi... is Semola Rimacinata suitable for making pizza? Thx!
It is not used 100% typically in the dough although I mix it with bread flour to make a thick, pan pizza...about 20%. I also use it just to stretch Napoletana, thin style pizza but not in that dough. It is very high in gluten...best used in breads.
Hi Natalina. I'm originally from Puglia, but I live now in North America where I can't find semola flour but only semolina. First, can I make bread and flat bread " Pucce" with semolina and is there any way to " rimacinare" the semolina with a specific machine? Blender doesn't work. Grazie tante.
You need to either buy imported semola Remacinata or buy a grain mill and mill it finer yourself. Goodluck!
@@natalinasflavoursofItaly Ciao. Lucky me, I found the real stuff here, where I live. Thank you!
I’m glad you said using a machine, like food processor won’t work to make Semolina more finely ground. What a pity. It’s hard & expensive to buy imported flours or actually anything. Thanks 🙏🏼 saved me some time.
What is the equivalent to semola. do grano Duro flour in America
The closest thing in North America would be semolina.... Just watch how finely ground it is as this could affect your recipe results
Can you make egg based pasta with semola rimacinata?
Yes you can or a mix of semola and white flour...it is quite heavy though with straight semola and eggs...as both eggs and semola are high in protein
That yellow bag of Caputo Semola Rimacinata you show in your video also says near the top “Durum Wheat Semolina.” And it’s referred to commonly as “Semolina.” The Mulino Grassi brand equivalent product simply says “Organic Durum Wheat Semolina” but it too is the very fine “semola rimacinata.” I’ve yet to find a brand of “Semolina” in the US that is the coarse stuff. It’s all Semola Rimacinata but the package may say that or may say only Durum Wheat Semolina or both. So the practical; answer to your question is, yes, they are the same insofar as what you will likely find at your local market in the US. And just because it doesn’t say semola rimacinata on the package does not mean it isn’t.
If it is a product imported from Italy it is generally translated to "semolina" in English...I have seen both semola and semola remacianata from Italy, semola being the courser of the 2. Here in Canada we have a domestic product milled here that is the course one. I have never seen a Canadian or American, Bob's Red Mill, that is milled fine like the imported semola remacianata. It may be different in other countries. When I created that video most of my viewers were North American.
Whats semola rimacinata in english?
Re-ground or ground twice... semola flour
The sound is not clear..
This video has had 1000's of views...never heard that before, must be your device.