ボブズレッドミル セモリナ粉

My ravioli dough came together beautifully and held the filling without tearing—exactly the texture I wanted. The fine, golden grind makes it easy to work with for fresh pasta.

Finally, fresh pasta that actually holds together and tastes like it should. This semolina flour has the perfect coarse texture for rolling out ravioli without sticking.

The texture is noticeably finer than the generic semolina I’ve grabbed before, which made rolling out ravioli dough a breeze. It holds up well to boiling without turning mushy, though it’s a bit pricey for the bag size.