•	Stone ground using traditional mills, and century old techniques
•	Stone-ground semolina flour from Renzo Sobrino
•	This ground durum wheat flour is used to make gnocchi alla Romana, rustic breads and fresh egg pasta

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Editorial Reviews:

Product Description
This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.

Special Instructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot.

Customer Reviews:

5 out of 5 stars

finally organic homemade pasta! April 20, 2008
1 out of 1 found this review helpful

I bought semolina before at Zabars and Helth Nuts in Manhattan, but this one is organic! and it is the finest I have seen...super good!. The only problem is the carbon footprint because it cames from Italy! No local producers?

3 out of 5 stars

Semolina Flour = Sooji March 13, 2008
2 out of 2 found this review helpful

I was having trouble finding semolina flour until I ventured into my local indian grocery and found a bag of Sooji. That's the Indian translation for semolina flour, and it only cost me $1.99 for 2 pounds (no shipping charge and no tax). Suggest you try it and compare to this product; you might save some serious $$$. I will be trying it in my Italian bread recipes.

5 out of 5 stars

Great Flour! January 29, 2007
1 out of 2 found this review helpful

Its really hard to find Semolina Flour to make dough for my pasta machine.
This product works great, a lot better than the All purpose flour I was
having to use.

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