Durum Wheat is what the whole grain is called and when it is turned into flour it is called Semolina Flour.  This special grain is higher in protein than other wheat grains and therefore provides more strength and elasticity to dough made with it.  What dough would need extra strength and elasticity?  Pasta dough!

 

Semolina flour is the classic ingredient for high-grade pasta.  And our Ultra Unifine process (which removes the large bran particles) creates superb pasta that doesn’t easily crumble as whole-wheat pasta can.  Tender yet firm pasta can be made from this flour.  Give it a try for your own pasta-making!