REGROUND SEMOLA OF DURUM WHEAT - 35,27 OZ (1 KG) -

Reground semola - 100% durum wheat - ideal for fresh pasta 

84 Items in stock

1,15 €

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  • Ciabatta bread

    Ciabatta bread

    To prepare the poolish (semiliquid pre-dough): mix Manitoba flour with 0.035 oz of brewer's yeast and water. Cover the dough with cling film and leave it to rise in the fridge for 12 hours.  Mix flour “0” with durum wheat bran, crumble 0.42 oz of brewery yeast and add the fermented poolish. Start amalgamating the ingredients with a spatula....
    LEGGI
  • Saffron ravioli

    Saffron ravioli

    For the crust:  Knead the flour, eggs, salt and oil making a smooth and consistent dough. If necessary add a spoon of water to the dough. Envelop it in some film and let it rest for 30 minutes in the fridge. Then roll the crust with the rolling pin or with the machine in order to obtain a crust as thin as possible. For the stuff:  Put the egg,...
    LEGGI

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