What is Semola Rimacinata di Grano Senatore Cappelli
Semola Rimacinata di Grano Senatore Cappelli is a type of flour obtained from the fine milling of Senatore Cappelli durum wheat, an ancient and prized variety. This wheat is known for its excellent organoleptic and nutritional characteristics, making it an ideal ingredient for those seeking quality and authenticity in their dishes.
Properties of Semola Rimacinata
- Rich in protein: Contains a high protein content, essential for the growth and maintenance of muscle mass.
- Source of complex carbohydrates: Releases energy gradually, helping to maintain stable blood sugar levels.
- Dietary fibre: Aids digestion and promotes a sense of fullness.
- Taste and aroma: Its fine milling enhances the flavour of dishes, making them more delicious.
How to Use Semola Rimacinata
Semola Rimacinata di Grano Senatore Cappelli is extremely versatile and can be used in various preparations. Here are some ideas:
- Fresh pasta: Perfect for making tagliatelle, ravioli, and gnocchi.
- Bread and focaccia: Gives a crunchy crust and a soft interior.
- Polenta: Ideal for creamy and flavourful polenta.
- Baking: Great for sweets like biscuits and cakes.
Recipe: Fresh Pasta with Semola Rimacinata
Making fresh pasta with Semola Rimacinata di Grano Senatore Cappelli is simple and rewarding. Here’s how to do it:
Ingredients
- 400 g of Semola Rimacinata di Grano Senatore Cappelli
- 4 eggs
- 1 pinch of salt
Instructions
- Place the semola in a mound on a work surface.
- Create a well in the centre and add the eggs and salt.
- Start incorporating the flour with a fork, then work with your hands until you obtain a smooth and homogeneous dough.
- Let the dough rest covered for at least 30 minutes.
- Roll out the dough and cut the pasta according to your preferences.
- Cook in boiling salted water for about 3-4 minutes.
Tips for Use
- Store the semola in a cool, dry place, away from moisture sources.
- For even tastier pasta, add a drizzle of oil to the cooking water.
- Do not overcook the pasta to maintain its al dente texture.
FAQ about Semola Rimacinata di Grano Senatore Cappelli
What is the difference between semola and flour?
Semola is obtained from durum wheat, while flour is generally produced from soft wheat. Semola has a coarser texture and a higher protein content.
Can I use semola to make sweets?
Yes, semola rimacinata can also be used to prepare sweets, giving a unique texture and flavour.
Semola Rimacinata di Grano Senatore Cappelli represents a valuable ingredient in Italian cuisine. Discovering this variety means rediscovering authentic and genuine flavours, perfect for those who love to cook with quality ingredients. If you are curious to try this semola and discover other delights, visit our Tibiona catalogue to find organic and natural products suitable for all your recipes.
