Semolina flour is wheat flour that is ground from hard durum wheat - it is the basis for all Italian dried pasta. It has a particularly high gluten and protein count, which makes it ideal for pastas, breads and doughs where a sturdy crumb is desirable.
Moretti semolino is excellent and very hard to find in the US. Also appreciate your carrying Rustichella d'Abruzzo lasagna sheets! Some of the best around!
