Flour

Durum wheat semolina Pasta

Description

Favuzzi’s Durum Wheat Semolina Extra stands out for its rich golden hue and firm texture. Milled slowly at low temperatures from carefully selected grains, it preserves the wheat’s natural flavor and nutrients. Its high gluten content gives the dough excellent elasticity, making it ideal for crafting fresh pasta with a perfect bite. The result: pasta that holds its shape, stays al dente, and boasts an authentic taste true to Italian tradition.

Uses 

Our semolina is perfect for making both fresh and bronze-drawn pasta, including fettuccine, tagliatelle, and pappardelle. Simply mix it with warm water and a pinch of salt, no eggs required, for a traditional Southern Italian-style dough. Once cooked, the pasta retains a firm, chewy texture and a beautiful golden color.

Distinctive Features 

Favuzzi’s Durum Wheat Semolina Extra is made using the same time-honored method as our "00" flour. The grains are double-cleaned, first dry, then washed with water at the last mill in Italy to still use this traditional washing technique. This meticulous process removes impurities and softens the grains for better milling. Cold-milled in small batches, our semolina keeps its natural aroma and color, ensuring a premium pasta experience every time.

Artisan

The mill, specialized in the production of premium grade flours, has been grinding cereals since 1832 on the initiative of Mrs. Ernesta. Since 1930, the Renzo and Dellagiovanna families have maintained a precious balance between tradition and innovation. 

Grains are selected with the greatest care before being subjected to a series of laboratory tests to assess their quality, strength and elasticity. Grains are then stored by type, in modern silos using cold technology that protects them from overheating.
The artisans behind this flour choose to take their time to produce a high-quality product: the different steps of processing, cleaning and grinding are interspersed with standing time so that moisture can penetrate into the grains and thus soften them.

Origin

Gragnano Trebbiense, Emilia-Romagna, Italy.