I've had a zip-lock freezer bag full of semolina flour in cold area of my refrigerater for oh, maybe 2 years. It appears to be in pristine condition, fine grained, no clumps or lumps, no odor or discoloration of any kind. Craving hand-made pasta and wondering if I can still use this flour? I mix it with A/P. Someone please say YEAH! Thanks in advance.