MOLINO GRASSI Organic Italian Semolina Flour, 35.2 OZ

It seems good, I made egg noodles with it, and they held their shape and tasted good. I did use a 50/50 blend of this and regular flour (as King Arthur pasta flour does). I'm just not quite sure for my layman's taste, that the price is worth it. Maybe if you are an expert pasta chef!

excellent and expensive

I absolutely love Molino Grassi's flours — not just for its quality and performance in baking, but because it’s organic, pesticide-free, and made in Italy. After struggling with food sensitivities and reactions from flours in the U.S. (even organic ones), I decided to try flours imported from Italy — and the difference was immediate. This flour has never caused any reactions. The texture is soft, the flavor is clean, and I feel confident using it in everything from breads and pizza dough to cakes and muffins. For anyone who deals with gluten sensitivities or wants to avoid heavily processed flours, this is a game-changer. This is now my go-to flour brand. Sincerely Approved for anyone seeking quality, purity, and peace of mind in their baking ingredients!

Delivery was great. I sifted the whole bag into a lock tight jar. No bugs! Fresh smell! Will update after use.

The bag I got has an expiration date well outside of how long it will take me to use this flour baking one or two loaves a week. It is within a couple of days of the one on the organic bread flour I bought at my local grocery. I examined the flour for bugs, and there weren't any. Obviously, there can be (and often are) hidden things that are the reasons we do not eat raw dough, but there were no visible sources of additional protein. The bread I made with this tasted great and had a lovely texture. The flour is a lot more per bag than its non-organic counterpart. Since my main concern is glyphosate, I may just try to find a flour that can certify it wasn't grown using that.