Organic Re-milled Durum Wheat Semolina

The versatile semolina for Apulian bread, fresh pasta, and professional dusting

Fine grain size, amber yellow color, rich in fiber: the raw material par excellence of Mediterranean cuisine

Molino Agostini's Re-milled Durum Wheat Semolina

La Organic Re-milled Durum Wheat Semolina of the Agostini Mill is the versatile excellent flour of the Italian Mediterranean tradition: obtained by grinding and subsequent regrinding of selected organic durum wheat, has a fine and homogeneous grain size, from the characteristic amber yellow color and with an intense aroma of ripe wheat. Its versatility is its strong point: ideal for Apulian-style bread (Altamura, Matera and the whole great southern tradition of semolina bread), for the homemade fresh pasta production typical of Southern Italy, and for the dusting —a fundamental technical function for anyone who loves DIY bread and pasta making. 5,1 g of fiber per 100 g — a high value that distinguishes it from the most refined industrial semolina — testify to the complete respect for the natural structure of the cereal.
 
 
 

The roots of durum wheat are buried in the Fertile Crescent

Il durum wheat (Triticum turgidum subsp. durum) is one of the oldest cereals domesticated by humanity: its cultivation is documented in the Fertile Crescent over 8.000 years ago, in that vast region which today corresponds to Mesopotamia, the Levant and Anatolia. Unlike the Wheat (Triticum aestivum), durum wheat has taken deep root in the Mediterranean basin thanks to its perfect adaptability to hot and dry climates.Italy is the main European producing country of durum wheat, with districts of excellence that extend over the Tavoliere delle Pugliein Siciliain Basilicatain Calabria and in Tuscan Maremma. The re-milled durum wheat semolina It is the very identity of Southern Mediterranean cuisine: without it, the Altamura DOP bread (first PGI recognized in Europe for a bread), the Matera PGI bread, the Bari-style focaccia bread, the orecchiette, cavatelli, Sardinian malloreddus, Sicilian busiati, the Lucanian laganesA flour that is culture, history, and geography condensed into one hundred grams.
 
 
 

Choosing organic semolina means choosing fiber, proteins and sustainability

The Organic Re-milled Durum Wheat Semolina offers distinctive nutritional benefits compared to industrial semolina. It provides an excellent 11,2 g of protein per 100 g — typical quantity of quality semolina — accompanied by a notable value of 5,1 g of dietary fiber per 100 g, which qualify it as a semolina that fully preserves the structure of the grain, avoiding excessive refinement of industrial flours. Contains B vitamins (B1 thiamine, B2 riboflavin, B3 niacin, B6), Vitamin E, Magnesium, Iron, Zinc, Phosphorus, Potassium, polyphenols e carotenoids (responsible for the characteristic yellow color). Cultivation Biological eliminates pesticides and chemical residues, contributing to the environmental sustainability,. The strong gluten mesh The presence of durum wheat makes it perfect for doughs that require structure and elasticity — semolina bread, fresh pasta, focaccia. Contains gluten (not suitable for coeliacs).
 
 
 

How to Best Use: Re-milled Durum Wheat Semolina

• PUGLIAN-STYLE BREAD: ALTAMURA, MATERA, AND ALL THE SOUTHERN TRADITIONS
  The most used noble and identity-based of the Re-milled Semolina of Durum Wheat is the Apulian-Southern style bread making: the famous one Altamura DOP bread and Matera PGI bread they don't exist without this flour. To replicate the flavor at home, knead 1 kg of semolina with 650-700 ml of warm water, 15 g salt, 20 g of EVO oil e Organic Mother Yeast PowderLeave to rise for 8-12 hours, form the classic Apulian "scarpetta" or Lucanian "puccia", bake at 230°C for 50 minutes. Also wonderful for Bari-style focaccia bread tall and soft (with cherry tomatoes, olives and Organic Dried Oregano), shovel pizza e brioche bread enriched with EVO oil.
• FRESH PASTA FROM SOUTHERN ITALY: ORECCHIETTE, CAVATELLI, AND MALLOREDDUS
  The re-milled semolina is the raw material par excellence for fresh pasta from Southern ItalyApulian orecchiette, Lucanian cavatelli, Sardinian malloreddus, Sicilian busiati, and southern lagane. To make the basic dough, mix 1 kg of semolina with about 500 ml of warm water (2:1 ratio) and a pinch of salt: knead for 10 minutes until the dough is smooth and elastic, let it rest for 30 minutes covered, then shape the pasta according to regional tradition. Season with Organic Basil Pesto for malloreddus alla sarda, or with Organic Grass-Fed Red Beef Ragù For orecchiette and cavatelli. Fresh homemade pasta has a flavor impossible to replicate with dried pasta.
• PROFESSIONAL DUSTING AND MINOR AUTHOR'S PREPARATIONS
  Lo dusting It is a technical function that is often underestimated but crucial for those who bake and make pasta: Re-milled semolina is the ideal flour for dust the work surface when rolling out soft doughs (it prevents the dough from sticking without altering its hydration and structure), for flour fresh pasta just formed before cooking (prevents them from sticking together), for bread gently fish and vegetables before frying. Also excellent for homemade Apulian taralli, to savory biscuits, for the “gnocchi pie” alla romana (gratin semolina gnocchi) and how noble flouring for tarts and shortcrust pastry.

The Producer: Molino Agostini

Il Agostini mill it is the Italian artisanal milling reality that has made the valorization of durum wheat and quality grinding Its own signature identity. Rigorous selection of raw materials, meticulous processing to fully preserve the nutritional and organoleptic qualities of the grains, and certified organic farming: a small company serving those seeking excellent flours for home baking and pasta production.
 
 
 

Ingredients

100% organic re-milled durum wheat semolina.

It contains gluten (cereals). May contain traces of soybean, sesamo, mustard e lupineOrganically grown. Vegan.
 
 
 

Food container

Store in a cool, dry place away from direct light, in the original packaging or in an airtight container. Best before the date printed on the packaging. For longer shelf life (especially during the summer months), we recommend storing the flour in a cool, dry place. refrigerator or freezer in an airtight bag—a practice that prevents moths and grain moths from forming. Sift before use to obtain a more homogeneous mixture.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1.459 kJ / 344 kcal
• Fat: 1,39 g (of which saturated fatty acids: 0,24 g)
• Carbohydrates: 69,2 g (of which sugars: 0,66 g)
• Dietary fiber: 5,1 g
• Protein: 11,2 g
• Salt: <0,01 g

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