Stone-ground Durum Wheat Semolina

Durum wheat semolina is distinguished from soft wheat semolina by its coarser grain size (less fine) and for his typical amber yellow color, which we then find in the baked goods and desserts prepared with this flour.

In this particular traditional processing, obtained by stone grinding, the semolina is characterised by a irregular grain size and a high presence of bran.

Ruggeri Durum Wheat Semolina has excellent nutritional values, it is in fact source of protein and rich in fiber.

It is typically used in Mediterranean cuisine, in various sweet and savory recipes, such as Pane Pugliese, a type of homemade bread from the Italia region "Puglia" or Orecchiette, a type of fresh pasta from the Italian Bari area.

Stone Ground Durum Wheat Semolina: perfect for Mediterranean-flavored recipes

Particularly suitable for the preparation of dry and fresh pasta, bread, pizza, focaccia and sweets, Ruggeri Durum Wheat Semolina is used in the recipes of the Mediterranean regions, such as focaccia or Orecchiette from Italian "Puglia" region. Here is the recipe for a great classic of Southern Italian cuisine, "Pane Pugliese" (Bread from Puglia), prepared with our Durum Wheat Semolina and our dried Sourdough!

Recipe for Apulian Bread

Ingredients: 500 g of Durum Wheat Semolina - 300 g of water - 50 g of Ruggeri Dried Sourdough - 10 g of salt - 2 tablespoons of olive oil.

Procedure: knead all the ingredients until you get a smooth and homogeneous dough. Let the dough rest at room temperature for about 15 minutes, covered with a cloth. Turn the dough out onto a board, form a loaf and let it rise for about 70 minutes in a lightly oiled pan. Make cuts on the surface as desired and bake at 200°C for about 35 minutes.

DISCOVER OTHER RECIPES WITH DURUM WHEAT SEMOLINA

Durum wheat semolina (Triticum durum).

May contain milk, eggs, soy, sesame seeds, lupins, mustard.