Semolina is another product derived from durum wheat, and like flour, it is also produced from the the crushing of the wheat, which result in larger thick grains of semolina with a yellowy, golden colour.

It is high in proteins, mostly plant based, with highly anti-oxidant properties.

In the production of fresh pasta, semolina is used for types of pasta that are rougher in texture, such as orecchiette. Being rich in proteins and very granular, the pasta created with semolina has higher tenacity, and less elasticity, making it more absorbing of its surrounding properties.

From durum wheat we are also able to source whole-wheat and ground semolina that is the most refined type available. Having so many different types and qualities, we at Pasta Balotta only choose the best semolina sourced from the finest ingredients available.