As a durum wheat, it is typical for fresh pasta and also makes an amazing pizza dough. These take some planning ahead, but are so worth the effort. Rolled into light pasta sheets it makes the best lasagna noodles we’ve ever tasted, hands down. When made into pizza dough it achieves a chewy, yet crisp crust that means eating the last bite is as good as the first. In fact, we haven’t found a baked good that Hourani doesn’t improve whether you’re baking cookies, cakes, or quick breads. The aroma gives off a bit of sweet malt, but the taste is just mild perfection. It’s an easy flour to bake with; easy to handle, easy to mix— and the flour is silky smooth— it just doesn’t get sticky. Because ours is high in protein, and mills very finely, it is as versatile as it is delicious.