Dallagiovanna Semola Extra Coarse Semolina Flour 5kg
Product Information
A premium durum wheat semolina selected from the best Italian and foreign grains for exceptional gluten content, elasticity and a high, stable yellow index. Dallagiovanna Durum Wheat Semolina Extra S2 is a versatile, high performance semolina that works across two of the most important jobs in Italian home cooking, pizza and fresh pasta.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, using 100% durum wheat with no additives of any kind. Milled in Italy, trusted by professionals.
Pizza dusting and dough blending
For pizza, semolina is the flour that goes underneath your dough rather than in it. Coarser than 00 flour, it sits between the dough and the surface without disappearing into it, giving you a clean, smooth launch into the oven and a properly crispy golden base once it bakes. Dust your surface before stretching, coat your peel before topping, and your dough will slide cleanly every time.
The Extra S2 can also be blended directly into your pizza dough alongside 00 flour for added structure, flavour complexity and a slightly more rustic, textured crumb.
Fresh pasta
The Extra S2 is specifically developed for fresh pasta making, where its high gluten content, excellent elasticity and strong yellow index make it the natural choice. It gives pasta sheets and shapes a firm, workable texture that holds together well during rolling and maintains its structure through boiling without going soft or losing its bite. The vibrant yellow colour it produces is characteristic of authentic Italian egg pasta.
Use it to dust your pasta board and sheets as you work, blend it into your dough for a more traditional texture and colour, or use it on its own for a robust, well structured fresh pasta dough.
How does it differ from our 10kg pizza dusting semolina?
The Extra S2 has a higher gluten content, finer texture and a much higher yellow index than our standard pizza dusting semolina, making it better suited to pasta making and dough blending. The standard pizza dusting semolina is coarser and better suited purely to surface dusting and pizza launching. If you make both pizza and fresh pasta at home, the Extra S2 gives you more versatility in a single bag.
Comes in a 5kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1466.0 |
| Energy kcal | 345.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.0 |
| Carbohydrates (g) | 70.0 |
| of which sugars (g) | 3.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 13.0 |
| Salt (g) | 0.0 |
Durum WHEAT semola.
May contain mustard, lupins and soy.
Product Information
A premium durum wheat semolina selected from the best Italian and foreign grains for exceptional gluten content, elasticity and a high, stable yellow index. Dallagiovanna Durum Wheat Semolina Extra S2 is a versatile, high performance semolina that works across two of the most important jobs in Italian home cooking, pizza and fresh pasta.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, using 100% durum wheat with no additives of any kind. Milled in Italy, trusted by professionals.
Pizza dusting and dough blending
For pizza, semolina is the flour that goes underneath your dough rather than in it. Coarser than 00 flour, it sits between the dough and the surface without disappearing into it, giving you a clean, smooth launch into the oven and a properly crispy golden base once it bakes. Dust your surface before stretching, coat your peel before topping, and your dough will slide cleanly every time.
The Extra S2 can also be blended directly into your pizza dough alongside 00 flour for added structure, flavour complexity and a slightly more rustic, textured crumb.
Fresh pasta
The Extra S2 is specifically developed for fresh pasta making, where its high gluten content, excellent elasticity and strong yellow index make it the natural choice. It gives pasta sheets and shapes a firm, workable texture that holds together well during rolling and maintains its structure through boiling without going soft or losing its bite. The vibrant yellow colour it produces is characteristic of authentic Italian egg pasta.
Use it to dust your pasta board and sheets as you work, blend it into your dough for a more traditional texture and colour, or use it on its own for a robust, well structured fresh pasta dough.
How does it differ from our 10kg pizza dusting semolina?
The Extra S2 has a higher gluten content, finer texture and a much higher yellow index than our standard pizza dusting semolina, making it better suited to pasta making and dough blending. The standard pizza dusting semolina is coarser and better suited purely to surface dusting and pizza launching. If you make both pizza and fresh pasta at home, the Extra S2 gives you more versatility in a single bag.
Comes in a 5kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1466.0 |
| Energy kcal | 345.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.0 |
| Carbohydrates (g) | 70.0 |
| of which sugars (g) | 3.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 13.0 |
| Salt (g) | 0.0 |
Durum WHEAT semola.
May contain mustard, lupins and soy.