Durum Wheat Semolina Remilled “Rimacinata”

Semola Rimacinata vs. Semola: What's the Difference?

Both semola and semola rimacinata come from durum wheat, but they differ in texture and usage:

• Semola (coarse durum wheat flour) has a grainier texture and is ideal for dusting surfaces when making pasta, adding structure to doughs, or making rustic breads.
• Semola Rimacinata (twice-milled semolina) is finer and softer, making it perfect for pasta, bread, pizza, focaccia, and Sicilian specialties like panelle and sfincione.

Semola rimacinata absorbs water more evenly, resulting in smooth, elastic doughs with a firm bite, essential for homemade pasta like orecchiette, trofie, and busiate.