Made orecchiette and focaccia...came out brilliantly
Caputo | Semola Rimacinata 5KG
R 309.99
Tax included.
Ships from
- Cape Town, WC
- Johhanesburg, GP
Semola Rimacinata is a finer type of semolina flour that has been re-milled several times for a fine grind and sifted to remove any bran particles. It is a popular choice for making pizza crusts, as well as fresh pasta, bread, and other baked goods.
Protein: 12.5%
W: 250
We offer free delivery on orders over R500 within 80kms of our distribution centres in JHB, CPT and Durban.
Orders below R500 within 80kms of our distribution centres have a R50 delivery fee.
There is a flat delivery fee of R150 to the rest of SA.
We also offer FREE pickups from our distribution centre in Cape Town.
Payment gateways provided by Payfast, Payflex and Stitch are 100% Secure PCI DSS compliant.
Payment options at checkout include Credit & Debit Cards, Interest-free split payments, Apple Pay, Google Pay and Instant EFT.
Caputo | Semola Rimacinata 5KG
R 309.99
Customer Reviews
Overall rating: 4.9 / 5 from 16 reviews.
This flour adds great taste and texture. Excellent for pastas and to dust my pizza shaping surfaces.
Great quality and delicious!
Delicious
Great for dusting pizza peel or bread dough!
Semolina available in South Africa is way too coarse! This semolina has the perfect texture for all mediteranean dishes when required!! Great import!
Although I haven’t used this flour yet, I am impressed with its soft, fine texture - so different to our local semolina which is coarse and granular, not great for making pasta.
Extra fine and perfect
I was genuinely impressed with this flour — it exceeded all my expectations. The texture is incredibly fine, making it perfect for pasta and baking bread. The results were consistently smooth and flavourful, far better than I anticipated. I’ll definitely be buying it again.
It makes a beautiful and delicious bread.
Best experience I have ever had and thank you
Great product!
I love it🥰
I like it
Always made my pasta with plain flour. This just takes it up to another level. 3/4 of a cup to one large egg, done!
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