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•From Warda, makers of the ever-popular ‚ò00‚ô Flour, comes their Semola di Grano Duro Rimacinata, or Semolina Flour
• Caputo's Semolina is re-milled several times, creating a more finely ground, amber-colored flour, ideal for making fresh pasta and breads
• Use semolina flour in fresh pasta recipes, and yield rich, yet delicate noodles
• Try this recipe from David Lebovitz
• In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty, crisp crust
• Also, as an alternative to corn meal, use this semolina to prevent dough from sticking to surfaces