Durum wheat semolina

This semolina is obtained from the milling and the sifting of the finest durum Italian and foreign wheat, with an amber-yellow coloration. It is the best in the production of dried pasta and it can be used in purity or mixed with fresh pasta flour, worked by hand or with the help of mechanical equipment. If used mixed, it lends to the pasta a particular roughness and a better endurance during the cooking stage, thanks to its protein contents, for a pasta always “al dente”.