semolina for pasta Italy

...Bocche di rana durum wheat semolina pasta 500g...

...Our fresh filled pasta features meat, cured ham, ricotta and spinach, porcini mushrooms, all wrapped in a thin and light sheet made from flour and free-range hen eggs.

...Production of high-quality egg pasta and durum wheat semolina pasta, bronze-drawn with slow drying...

...SEMOLINA 100% ITALIAN...

... the guiding principles that allow (not just this small business in our region) to move forward. Pastificio Tortora is a family-run company, clean and meticulously cared for in every detail; all processes are carefully monitored by the owner. The best durum wheat semolina from Tavoliere (particularly from Altamura) is sourced directly from Puglia and Molise, where Triticum durum still represents a...

...The processing of Dry Pasta: the method used is gentle and essentially consists of 4 different phases: Mixing phase: we exclusively use 100% Italian durum wheat semolina with high protein content. Each type of pasta requires an appropriate mixture of semolina and water. The cold mixing (not exceeding 35°C) prevents the 'thermal denaturation' of gluten, the precious substance contained in wheat...

Organic Fresh Pasta Laboratory (Family-run Artisan). We produce daily using organic semolina and certified organic eggs. We also have our own certification for the production process, issued by ICEA. We are the organic operator G2091. We also offer an online ordering service with home delivery. Our pasta factory boasts forty years of experience.

...Our bakery has been a family-run business for thirty years, and it couldn't be any other way given our origins. We are from Gragnano, the home of pasta, where the scent of durum wheat semolina fills the air. Making bread, pastries, and everything that comes from flour is a great passion for us, which we have turned into our work. The signs of that passion are visible in the care and authenticity...

Semolina pasta in special shapes...

Our company produces durum wheat semolina pasta in an artisanal way, but with the most modern machinery, employing a completely artisanal process, such as slow and long drying (about 3-4 days) at very low temperatures (40°-45°). The dies are exclusively made of bronze, providing a unique porosity. All of this, combined with our special selection of semolinas and the expertise of our Master Pasta Maker, results in a unique product.

Flour and food products, bread, pizza, pasta.