Premium Fine Semolina: The Golden Flour of Italian Cooking.High-Protein, Versatile & Perfect for Authentic Pasta

Discover the exceptional quality of our Premium Fine Semolina, milled from 100% durum wheat. This beautiful golden-yellow flour is richer in protein and gluten than regular wheat flour, making it the traditional choice for creating pasta with superior structure, a firm bite (al dente), and a beautiful golden hue. Its coarse yet fine texture and nutty flavour also make it ideal for crafting light, crispy pizza bases, fluffy gnocchi, and traditional desserts.

A cornerstone of Italian and Mediterranean cuisines, fine semolina is the secret ingredient that elevates homemade doughs from good to extraordinary, giving them the strength to hold their shape and the flavour to stand up to robust sauces.

Why Choose Our Fine Semolina?

• Perfect Pasta Flour: Creates firm, non-sticky pasta with excellent bite and beautiful golden colour.

• High Protein Content: The strong gluten network provides superior structure for all doughs.

• Absorbs Liquid Beautifully: Hydrates perfectly for smooth, pliable dough that's easy to work with.

• Versatile Kitchen Staple: Essential for pasta, pizza, bread, gnocchi, and desserts like semolina halva.

• Nutty, Wheaty Flavour: Adds a delicious depth to both savoury and sweet creations.

Popular Ways to Use Fine Semolina:

• Fresh Pasta: The traditional flour for tagliatelle, ravioli, and orecchiette.

• Crispy Pizza Bases: Creates a light, airy crust with a satisfying crunch.

• Gnocchi & Dumplings: Provides structure for light, pillowy gnocchi.

• Dusting & Preventing Stickiness: The perfect flour for dusting surfaces and preventing dough from sticking.

• Desserts: Used in traditional puddings, cakes, and halva.

Store in a cool, dry place in an airtight container.

SpicenEasy's Simple Fresh Semolina Pasta

• Prep Time: 15 minutes

• Rest Time: 30 minutes

• Cook Time: 2-3 minutes

• Serves: 4

Ingredients:

• 200g SpicenEasy Fine Semolina

• 2 large eggs

• 1 tbsp olive oil

• Pinch of salt

• Extra semolina for dusting

Instructions:

1. Make a Well: On a clean work surface, pour the semolina into a mound. Create a deep well in the center.

2. Combine Wet Ingredients: Crack the eggs into the well. Add olive oil and salt.

3. Mix Gradually: Using a fork, gently beat the eggs and gradually incorporate the semolina from the sides of the well until a shaggy dough forms.

4. Knead: Knead the dough for 8-10 minutes until smooth and elastic. If too dry, add a few drops of water; if too sticky, add a little more semolina.

5. Rest: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

6. Roll and Cut: Divide the dough into 4 pieces. Using a pasta machine or rolling pin, roll out to your desired thickness and cut into shapes like tagliatelle or fettuccine.

7. Cook: Cook in a large pot of boiling salted water for 2-3 minutes until al dente.

8. Serve: Toss with your favourite sauce and serve immediately.

Chef's Tip: *The key to great pasta is proper kneading and resting. Don't skip the 30-minute rest – it allows the gluten to relax, making the dough much easier to roll out. Always use plenty of semolina for dusting to prevent sticking. Fresh pasta cooks very quickly, so taste-test early! This basic dough can be used for countless pasta shapes.*

The SpicenEasy Promise

We bring you authentic, quality ingredients for traditional cooking, delivered fresh to your door anywhere in New Zealand. From our premium semolina to our expert-tested recipes, we're here to help you master the art of Italian cooking and create restaurant-quality meals at home.