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This flour Pasta by JoJo uses for its organic semolina pasta. This flour is Unifine flour, and the process works to “shatter” the grain rather than “grind” it.  A high-speed rotor hits the grain so hard that it literally shatters the grain into tiny pieces.  Unlike stone-ground flours, where the temperature during grinding can get pretty high, the temperature in our Unifine Mill stays low.  And unlike conventional flour milling processes that use water, our Unifine Mill doesn’t use anything but the grain itself to make the flour.

 

But, for Ultra Unifine flours, they take it one step further.  They “sift” the flour to make it “Ultra Unifine”.  This sifting process isn’t just putting the flour through a sifter to remove clumps as you might do in your own kitchen.  This sifting process actually removes the very largest particles from the whole grain Unifine Flour.  What gets removed?  Mostly the sharp-edged bits of bran.  The nutritious germ mostly remains.  (This type of sifted flour is called “high extraction flour” in ITALIAN and is becoming quite popular there among bakers.)

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With Ultra Unifine flours, you get a high level of whole grain nutrition as well as easy, professional quality results.  

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This flour also works wonders in non-rise dough, including pasta!  When you make pasta with whole wheat, the delicate dough can break or crack because those itty-bitty sharp-edged particles can puncture the structure of the pasta dough. Ultra Unifine flour gives the dough the nutrition of whole grain and the smoothness of white flour.

 

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Semolina flour is the classic ingredient for high-grade pasta.  And our Ultra Unifine process (which removes the large bran particles) creates superb pasta that doesn’t easily crumble as whole-wheat pasta can.  Tender yet firm pasta can be made from this flour.  

• Organic

• Non-GMO

• Kosher 

• This Unifine flour has had about 12% of the bran and germ removed