Stone-ground semolina flour from Renzo Sobrino.

This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.
Special Instructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot.