Per gli amanti della sperimentazione in cucina, provate ad impastare la nostra semola rimacinata con acqua, lievito e un pizzico di sale, lasciate lievitare seguendo le nostre indicazioni: riuscirete a creare fragranti pagnottelle che invaderanno la casa con l’inconfondibile profumo di pane appena sfornato.

Triticum durum - Wikipedia Triticum durum - Wikipedia

This category of flours is more in the range of a strong all-purpose or lower protein bread (strong) flour. They are a bit less refined than type 00, use about 70% of the grain, and are consequently a bit darker. Tipo 1

Today is

Mulino Marino was founded in southern Piedmont in the mid-1950s by Felice Marino. He was fascinated by traditional flour milling, so when a small mill came up for sale – complete with original mill-stones – Felice knew he had to buy it. Together with his wife and her parents, he started to learn the milling business. Cariossidi Fusariate: attaccate da Fusarium, un fungo che può anche determinare produzione di una tossina ( deossinivalenolo)

Semola – alles über Italiens Hartweizengrieß - Gustini Semola – alles über Italiens Hartweizengrieß - Gustini

Ein Grundrezept für Nudelteig gibt es selbstverständlich bereits im kochtopf. Das ist aber ein Rezept für das ich normales Mehl und nur wenig Semola di grano duro – auf Deutsch Hartweizengriess – verwende. Nun konnte ich kürzlich Semola di grano duro rimacinata ergattern. Ein schwieriges Unterfangen in der andalusischen Pampa, aber ich habe es geschafft… Rimacinata heisst übrigens „feingemahlen“, dieser Griess ist also feiner. Endlich kann ich Nudeln wie eine italienische Mamma machen!

When it comes to homemade pasta dough, semolina is hardly mentioned yet it's one of the easiest doughs to work with. In Slovakia, Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Romania, Ukraine, Belarus, Israel, and Russia, it is eaten as a breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland, and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name) or debessmanna (Latvian name).