Caputo re-milled durum wheat semola with 13% protein, made for fresh pasta, durum bread and dusting the pizza bench.
Caputo Semola is a re-milled durum wheat flour (semola rimacinata). Mulino Caputo lists it at 13% protein, a strength of W 230 and a P/L of up to 2.30, with a shelf life of 9 months. That high P/L reflects durum gluten: tenacious and firm rather than stretchy, which is exactly what extruded and hand-shaped pasta needs to hold its shape in boiling water. Caputo recommends it for artisanal pasta makers, fresh pasta, Altamura-style durum wheat bread, and for sprinkling on the pizza chef's counter. On the bench, its coarser granules stop dough balls sticking without being absorbed the way soft flour is, so the base slides cleanly onto the peel. In general, durum semola is mixed with water alone for southern Italian shapes such as orecchiette and cavatelli, or with egg for richer sheets, and it gives breads a golden crumb and a nutty flavour.
