I use the flour in my pizza dough and pasta. Love the taste and quality.
Beautiful semolina flour. Wonderful used to make Upma (a South Indian savory porridge). Looking forward to trying it out in bread and cakes, too!
Since I discovered Janie’s Mill two years ago, I’ve loved trying different blends in all my baked goods. The Semolina had me branching out into pasta and wow, I can’t get over how amazing it is! It feels great to be supporting an organic family farm and mill, but when their products are this amazing, it is an absolute pleasure. The Semolina makes some of the best pasta my family has ever eaten.
I made extruded pasta, bucatini and rigatoni. This made a far better, that is more chewy, toothsome and flavorful pasta than whole durum flour which is ground to consistency of most flours. Thank you for making a whole grain semolina available which is rare to find. I look forward now to using this whole grain semolina in the many non pasta semolina recipes I've found.
Love it! This semolina makes beautiful, golden egg pasta when combined with spelt or AP flour. Favorite result of a few brands I've tried. I also sometimes use it in my sourdough bread. Highly recommend.
Certifications You Can Trust
We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!