Sicilian semolinas and flours for making fresh or dried pasta. For kitchens that produce their pasta on site.
A selection for establishments that make their own pasta, with a sheeter or an extruder. The references differ in how they hold up in cooking, their colour and their grain.
The range includes a Sicilian semolato, selected semolinas and the Kimon and Tria references. Semolinas give a more structured dough, finer flours a more supple one, useful for filled pasta.
Pasta made from these grinds holds the sauce well.
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Sicilian semolinas and flours for making fresh or dried pasta. For kitchens that produce their pasta on site.
