Semola

Divella Semola G.Duro Rimacinata, is a must have in all italian Larders, thanks to its very fine grain it is particularly suitable for bread-making & pizza making, perfect for home-made pasta such as ‘Orecchiette’, Casarece. It always gives the dough a lovely yellow tinge and produces wonderful results.

There is a lot of misconception that Semolina and Semola are the same thing…well not really. You see they are both produced from Durham Wheat, a hard wheat, but it is the grind that is the difference. Semolina is course, closer to corn meal than flour. This Italian Semola is very fine or “rimacinata” or “twice milled”.

Eggless pasta was used mainly in the poorer parts of Italy when eggs were scarce. As always, Italians rose to the challenge of producing some of their most famous dishes out of need. “La Cucina Povera” or “The Poor Kitchen” is just that …using one’s imagination with limited ingredients to produce delicious dishes.