Polselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 2.2 lb (1 kg)

Milled in Italy for dependable handling, this semola rimacinata is built for weekend pizza nights and restaurant prep lines.

Best Uses

Fresh pasta dough (hand-rolled or machine sheets)
Gnocchi and rustic dumplings
Semolina-forward breads and rolls
Dusting flour for pasta shaping
Crusty loaves when blended with other flours (optional)
Bulk prep for restaurants and catering

Dough Performance

Protein: 13% — supports structure, oven spring, and handling.

Why Choose Polselli

Built for workflow consistency—mixing, fermentation, and bake reliability.
Great fit for pizzerias, bakeries, and serious home pizza nights.

Product Details

Flour type: Semola Rimacinata
Size/weight: 2.2 lb (1 kg)
Protein: 13%

FAQ

What is semola rimacinata?
Semola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.

Is this best for short or long fermentation?
Fermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.

Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for fresh pasta, gnocchi, rustic breads, rolls, and restaurant prep.

Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for home cooks, pasta makers, bakeries, and foodservice kitchens.

$5.26

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