[Antimo Caputo] Semola Rimacinata (Durum Wheat)
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[Antimo Caputo] Semola Rimacinata (Durum Wheat)
| Origin | See product description/details |
|---|---|
| Packaging Type | Room temperature (paper packaging) For parcel delivery, eco-friendly packaging is replaced with styrofoam. |
| Weight/Volume | 1kg |
| Sales Unit | 1 bag |
| Allergy Information | - Contains wheat |
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Make fresh pasta yourself [Antimo Caputo]
Semola Rimacinata
If you frequently purchase pasta from Kurly, you've likely seen the description "made with durum wheat." Durum wheat is a variety well-suited for pasta due to its high gluten content and elasticity. Antimo Caputo's Semola Rimacinata is a finely ground flour made by double-milling the germ of this durum wheat. It is smoother than basic semola and has a more pronounced texture than regular flour, making it suitable for various uses, including pasta, bread, and pizza. Now, you can create the soft and chewy texture of fresh pasta at home.
Kurly’s RecipeCavatelli
Ingredients (120g, for 1 serving) 60g Semola Rimacinata, 15g all-purpose flour, 37g water, 8g salt
Recipe Notes
This is a fresh pasta recipe from Chefs Im Hong-geun and Shin Ga-young of Perigee,
featured in
If you want to know more, subscribe to
RECIPE[Kneading the dough]
1. Sift the semola rimacinata and all-purpose flour finely through a sieve, then put them in a prepared bowl and mix.
2. Put water and salt in a small pot and boil until the water temperature reaches 40°C.
3. Add the water from step 2 to step 1, mix well, and then knead the dough for 7-8 minutes.
Tip. If the dough returns to its original state when pressed with your hand, it's properly made.
Tip. If you want a chewier texture, knead it longer or reduce the amount of water.
4. Form the dough from step 3 into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
[Shaping]
1. After resting, divide the dough into two equal parts and roll both with your hands until they form long stick shapes.
Tip. The dough thickness should be about 0.7-0.8cm. Spray water intermittently to prevent the dough from drying out.
2. Join the two dough pieces from step 1 to form a "11" shape and cut them into 2cm lengths.
3. Rotate the dough pieces from step 2 so they resemble an equals sign (=), and place the tips of your index and middle fingers side-by-side above the gap in the dough.
4. While pressing the top of the dough with your index and middle fingers, press and pull the dough towards your body all the way.
Tip. The dough should stretch thinly due to the pressure of your fingers and curl inwards as if climbing over your index and middle fingernails.
5. Repeat step 4 for all the dough pieces from step 2 so they resemble a hot dog bun shape.
6. (Optional) If you want to create stripes on the surface of the cavatelli, repeat step 4 on a prepared gnocchi board.
Kurly’s RecipeCavatelli alla Norma
Ingredients (for 1 serving) 1/2 eggplant, 1 clove garlic, 45mL extra virgin olive oil, 8 cherry tomatoes, 1L water, 30g salt, 10mL white wine, 150g tomato sauce, 120g prepared cavatelli, 1/2 tsp black pepper, 8-9 basil leaves, 30g ricotta cheese, a little Parmigiano Reggiano
Recipe Notes
This is a fresh pasta recipe from Chefs Im Hong-geun and Shin Ga-young of Perigee,
featured in
If you want to know more, subscribe to
RECIPE 1. Peel the eggplant and cut it into 2-3cm pieces.
Tip. Remove the seedy parts as they can taste bitter when cooked.
2. Slice the garlic thinly (0.1cm thick) and soak it in olive oil. Halve the cherry tomatoes.
3. In a pot, boil 1L of water with 20g of salt, preparing to cook the cavatelli.
Tip. If there's too little water, the cavatelli won't cook properly.
4. Heat olive oil in a pan and sauté the eggplant from step 1 over low heat.
Tip. It's even better to lightly season with salt at this point.
5. When the eggplant softens, add the cherry tomatoes from step 2 to step 4, sauté over medium heat to bring out the tomato flavor, then gradually reduce to low heat.
6. Add the garlic from step 2 to step 5, and sauté over low heat for 40 seconds to infuse the aroma without browning it.
7. Add white wine and tomato sauce to step 6 and simmer slowly over low heat.
Tip. All commercial tomato sauces can be used. If you want to achieve an authentic Italian pasta taste, try adding marinara sauce.
8. When the water from step 3 boils, add the prepared cavatelli and cook for 2-3 minutes.
Tip. If the cavatelli is quite thick or dried, cook for about 4 minutes.
9. When the cavatelli from step 8 is well cooked, drain it and add it to step 7, stirring and simmering for about 1 minute to allow it to absorb the sauce well.
10. Season with salt and pepper, then sprinkle 5 basil leaves, torn into bite-sized pieces, and 1 tablespoon of olive oil, then turn off the heat.
11. Plate the pasta on a prepared dish and garnish with ricotta cheese, 3-4 basil leaves, and finely grated Parmigiano Reggiano.
About Brand
Antimo Caputo is a leading Italian flour manufacturer established in 1924 by Lino Caputo. Throughout three generations of family ownership, their commitment to quality has never wavered. Antimo Caputo blends high-quality wheat from the Umbria region of Italy and various parts of Europe, constantly analyzing dough to create products for diverse uses. In Italy, the affection for Antimo Caputo flour is exceptional. It is so highly regarded for its quality, meeting the standards set by the Neapolitan Pizza Association, that it is said all Neapolitan pizzas are made using Antimo Caputo flour. Now, complete your delicious meals with Antimo Caputo products, beloved not only in Italy but also around the world.
Fresh pasta, perfected by your hands [Antimo Caputo]
Semola Rimacinata
If you frequently buy pasta from Kurly, you've probably read descriptions mentioning it's made from 'durum wheat.' Durum wheat has a high gluten content and excellent elasticity, making it ideal for pasta. Antimo Caputo's Semola Rimacinata is a finely ground flour made from twice-milled durum wheat germ. It's smoother than basic semolina but has more texture than regular flour, making it versatile for not only pasta but also bread, pizza, and other uses. Now, you can achieve the soft and chewy texture of fresh pasta right at home.
Kurly’s RecipeCavatelli
Ingredients (120g, per 1 serving) 60g Semola Rimacinata, 15g all-purpose flour, 37g water, 8g salt
Recipe Notes
This fresh pasta recipe was featured in <The Epicure>,
a curated newsletter for food connoisseurs, by chefs Im Hong-geun and Shin Ga-yeong of Perigee.
To learn more, subscribe to <The Epicure>.
RECIPE[Making the Dough]
1. Sift semola rimacinata and all-purpose flour finely, then combine them in a prepared bowl.
2. In a small pot, add water and salt and heat until the water temperature reaches 40°C.
3. Add the water from step 2 to the mixture in step 1, mix well, and knead the dough for 7-8 minutes.
Tip. The dough is properly made if it returns to its original shape when pressed with a finger.
Tip. If you want a chewier texture, knead longer or slightly reduce the amount of water.
4. Form the dough from step 3 into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
[Shaping]
1. After resting, divide the dough into two equal parts and roll each part by hand until it forms a long stick shape.
Tip. An appropriate dough thickness is about 0.7-0.8 cm. Lightly spray with water occasionally to prevent the dough from drying out.
2. Combine the two dough sticks from step 1 into a parallel shape and cut them into 2cm lengths.
3. Rotate the dough pieces from step 2 to form an equals sign (=) shape, then place the tips of your index and middle fingers side by side over the dough gap.
4. While pressing down on the top of the dough with your index and middle fingers, press and pull the dough towards your body until the end.
Tip. The dough should stretch thinly from the pressure of your fingers and curl inwards as if riding over your index and middle fingernails.
5. Repeat step 4 for all dough pieces from step 2 until they resemble small hotdog buns.
6. (Optional) If you want to create stripes on the surface of the cavatelli, repeat step 4 on a prepared gnocchi board.
Kurly’s RecipeCavatelli all alla Norma
Ingredients (per 1 serving) 1/2 eggplant, 1 clove garlic, 45mL extra virgin olive oil, 8 cherry tomatoes, 1L water, 30g salt, 10mL white wine, 150g tomato sauce, 120g prepared cavatelli, 1/2 tsp black pepper, 8-9 basil leaves, 30g ricotta cheese, a little Parmigiano Reggiano
Recipe Notes
This fresh pasta recipe was featured in <The Epicure>,
a curated newsletter for food connoisseurs, by chefs Im Hong-geun and Shin Ga-yeong of Perigee.
To learn more, subscribe to <The Epicure>.
RECIPE 1. Peel the eggplant and cut it into 2-3 cm pieces.
Tip. The seedy parts can taste bitter when cooked, so remove them.
2. Thinly slice the garlic into 0.1 cm pieces and soak them in olive oil. Halve the cherry tomatoes.
3. In a pot, boil 1L of water with 20g of salt to prepare for cooking the cavatelli.
Tip. If there isn't enough water, the cavatelli won't cook properly.
4. Heat olive oil in a pan and sauté the eggplant from step 1 over low heat.
Tip. Seasoning with a little salt at this stage is even better.
5. Once the eggplant is tender, add the cherry tomatoes from step 2 to the pan and sauté over medium heat to enhance the tomato flavor, then gradually reduce to low heat.
6. Add the garlic from step 2 to step 5 and sauté over low heat for 40 seconds to infuse the aroma, without browning the garlic.
7. Add white wine and tomato sauce to step 6 and simmer slowly over low heat.
Tip. Any commercial tomato sauce can be used. If you want to achieve an authentic Italian pasta taste, try adding marinara sauce.
8. Once the water from step 3 boils, add the prepared cavatelli and cook for 2-3 minutes.
Tip. If the cavatelli is thick or dry, cook for about 4 minutes.
9. When the cavatelli from step 8 is cooked, drain it and add it to step 7. Stir and simmer for about 1 minute to allow the pasta to absorb the sauce.
10. Season with salt and pepper, then add 5 basil leaves torn into bite-sized pieces and 1 tablespoon of olive oil, and turn off the heat.
11. Plate the pasta on a serving dish, top with ricotta cheese, 3-4 basil leaves, and finely grated Parmigiano Reggiano for garnish.
About Brand
Antimo Caputo is a leading Italian flour manufacturer founded by Lino Caputo in 1924. Over three generations, the family's commitment to quality has never wavered. Antimo Caputo blends high-quality wheat from Umbria, Italy, and other parts of Europe, continuously analyzing dough to produce a variety of flours for different uses. The love for Antimo Caputo flour is exceptional even in Italy; it is recognized for its high quality, meeting the standards set by the Neapolitan Pizza Association, to the extent that it's said all Neapolitan pizzas are made using Antimo Caputo flour. Now, complete your delicious table with Antimo Caputo products, loved not only in Italy but across the world.
These are real reviews from Korean customers, written through July 2025.
California Proposition 65
⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.
For more information, please visit www.P65Warnings.ca.gov/food.
