April 2, 2023 - 7:46pm
OO Semolina for pasta
Only place I can find is on Amazon. Prices are outrageous for a 2 pound bag.
Any other location I can buy this from?
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Only place I can find is on Amazon. Prices are outrageous for a 2 pound bag.
Any other location I can buy this from?
- would that be an option for you? Making durum noodles/pasta with fresh flour is quite simple, as I have done it before.
If not, Azure Standard sells ultra-unifine and unifine semolina flour at a reasonable price:
ultra-unifine
https://www.azurestandard.com/shop/product/food/flour/semolina-durum-wheat-flour/semolina-durum-wheat-flour-ultra-unifine-organic/25642
unifine
https://www.azurestandard.com/shop/product/food/flour/whole-wheat/durum-semolina/semolina-durum-wheat-flour-unifine-organic/21444
Yippee
Central Milling has a very fine-ground semolina that they advertise as being for pasta (i use it for bread and use the coarser bob’s red mill semolina for pasta, fwiw). it’s not labeled as “00”, but i thought only flours imported from italy used that system.
hope that helps!
-c
I will consider central milling. I have had great success with their AP flour. Just don't think I need 50 pounds.
they sell their fine semolina flour in regular 5lb bags. the shipping is a bummer, tho!
We have a local supermarket chain that carries the 1 kg Caputo Semola Rimacinata (fine semolina) for ~ $3.50. Some Italian delis carry groceries as well. Find the best Italian deli in town and ask. They’ll know if they don’t have it.
They are in Queen Creek, AZ, and have Semolina flour ($11 for 2lb)
https://www.amazon.com/Antimo-Caputo-Semolina-Wheat-Flour/dp/B00WQ75HC6/ref=mp_s_a_1_9?crid=1EPL0WG04NYDU&keywords=caputo+antimo+di+grano+duro+rimacinata+semolina+flour&qid=1680583989&sprefix=antimo+caputo+semolina+ri%2Caps%2C71&sr=8-9
Very inexpensive and I love the Caputo Rimacinata. It’s more than it was in 2022 for 6 but this is still very inexpensive for the quality. I store it in the fridge in the original sealed bags as long as a year with no ill effects. Free shipping for the 6 pack.
I have also used my own Mock Mill to grind Durum from Breadtopia also their Khorasan or Kamut all the same just brand names. Grinds beautifully and excellent product. So you have lots of choices. Or order their already ground flour.
I think it's clear you mean fine / very fine semolina which has no bearing to "00".
In Italy, type 00, 0, 1, 2 and integrale are designations of ash and are applied to common wheat. In the same sense that T55 is a designation of ash in France.
For pasta it's not necessary to use very fine semolina, in fact you want standard / medium fine for pasta, the intention with very fine milled semolina is to make it better for bread making.
What pasta are you intending to make?
Would like to start learning with spaghetti, lasagna and ravioli pasta. Mostly flat noodles. I also want to incorporate semolina in some bread bakes.
Would a Komo classic grind durum fine enough? According to Italian pasta sites, fine semolina is what is used in good Italian pasta in spite of mwilson commented.
my understanding is that semolina is refined durum wheat: missing the bran and maybe germ? grinding durum wheat will get you whole durum flour, not semolina. might still work, but strikes me as the difference between making noodles with whole wheat flour vs., say, AP flour.
fwiw: i have only made noodles with bob's red mill semolina, which is pretty coarse. i roll it out by hand and cut flat noodles like tagliatelle, lasagne, etc. my sister has also used it for ravioli, but she has found that a finer semolina flour does make ravioli easier.
when i tried making bread with semolina flour, the coarse stuff just didn't cut it: my loaves were so dense and sad! when i switched to the fine-milled semolina, my semolina breads improved immensely.
my semolina pasta recipe is just semolina and eggs. (the recipe on the package from bob's red mill has eggs, water, and oil.) i have never tried making noodles from AP flour, as foodforthought suggests, but i would think that it would be more delicate and i would find that more difficult to work with. i have always found my semolina pasta dough delightful to work with and have never had it tear. the dough is stiff, like modeling clay, but very elastic. the resulting noodles do have a pronounced "chew", but i like that.
hope this helps!
-c
…unbleached white AP. I’ve made lasagna, raviolis and many variations with AP. I find it a lot easier to work with than semolina for pasta. Most AP pastas use eggs making it hold together better. AP pasta tends to be quite delicate and silky. Semolina pastas often have only water as the liquid component so the dough can be fairly difficult to manage to just the right hydration. They also tend to have a denser(?) bite which can be a good thing.
Buona fortuna,
Phil