Semolina Rimacinata flour is perfect for making dried pasta.
Made with a 100% hard durum wheat which has a high glutenous content of 12.5% and if finely milled achieving a very fine, like powdered sugar, texture.
This flour grind produces a smooth and elastic dough that's ideal for making pasta and pizza. Durum wheat is known for its high protein and gluten content, which gives pasta and bread a desirable texture when cooked or baked.
You can also use it 50/50 with chef's or all-purpose flour when making fresh egg-based pasta to achieve a slightly firmer "al dente" texture.
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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