durum wheat semolina pasta Italy

...Water, eggs, and durum wheat semolina create the perfect blend for this type of pasta, characterized by its tubular shape and rough, ridged surface. This texture is designed to capture and hold sauces, making it an ideal pairing for rich ragù (meat sauce).

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

...Bronze die pasta with the 1881 brand meets the highest quality standards that in turn have a positive impact on goodness on authenticity alike. This pasta is made exclusively with Italian wheat which is subject to stringent controls and dried at low temperatures. This processing method perfectly combines the needs of a modern and growing company with more traditional methods.

...DURUM WHEAT SEMOLINA PASTA Ingredients: durum wheat semolina from the EU, water. Produced in TUSCANY...

...It’s not just simple pistachio pasta, but a tradition that originates from Sicilian durum wheat and favorable environmental conditions. The natural, slow drying process gives it unmatched flavor and fragrance. The artisanal production ensures authenticity, while the bronze drawing provides excellent cooking retention and adherence to sauces. Only Sicilian grains and high-quality pistachios are used to achieve a unique and recognizable taste, every time. Available in various shapes: Busiate, Penne, Caserecce, Rigatoni, Paccheri, Fusilli.

...Pasta made from high-quality Russello durum wheat grown in Sicily, bronze-drawn, and slowly dried. Pack of 500 grams.

...Trofie are a type of short pasta made from a dough of durum wheat semolina and water. Thanks to their elongated and tapered shape, they are perfect for serving simple and tasty dishes.

...Handcrafted Italian durum wheat semolina spaghetti, drawn in bronze, 500g...

...Fresh durum wheat semolina pasta in modified atmosphere.

...Pici - Paccheri - Spaghetti - Durum Wheat Penne: This pasta is produced exclusively from durum wheat semolina harvested from the hills of Volterra by the farmers of the cooperative. The processing is carried out using traditional methods, with bronze drawing and low-temperature drying. Tortelloni, Green Tortelloni, Maremmani of handmade fresh pasta.

...Traditional Italian pasta, Short version of the pasta product, Pacchero, Rigatoni, Rusticane, Galletti, Casereccia, Maccheroni...

...Pennette Trafilate Passion and tradition are the ingredients of our great success that bring to life the genuine specialties of Campania, a region renowned for its culinary culture and the pleasure of enjoying artisanal fresh pasta, made with all the tradition of the past. The extrusion process involves passing the dough made from durum wheat semolina and water through compression (extrusion...

...Ingredients: durum wheat semolina, fresh eggs (33.4%), white truffle (Tuber albidum Pico) 0.8%, flavoring. Ideal when paired with King of Truffles white truffle delight, fresh truffle, and King of Truffles black truffle butter.

...Simple and authentic produced with durum wheat and eggs from free range hens for a delicate and unique flavor.

... Abruzzese dish. Our recipe box offers you the opportunity to experience a unique culinary journey, bringing home the quality and authenticity of Abruzzese cuisine. "Spaghetti alla Chitarra": Artisan pasta typical of the Abruzzese tradition, made with high-quality durum wheat semolina. "Sugo Abruzzese con Polpettine": Abruzzese specialty prepared with fresh tomatoes, meatballs (beef and pork), and selected spices.

Mininni Milling Industry s.r.l. is today one of the most important industrial realities at the national level in the sector of durum wheat milling for the production of re-milled semolina and high-quality pasta semolina. To achieve this goal, the construction of a new plant was necessary, based on modern milling technologies developed by Buhler, with a grinding capacity of 470 tons in 24 hours...

... 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...

My company produces dry pasta, almond cream, and durum wheat semolina, using exclusively organic production methods with the highest quality raw materials. The farm is located in Lombardy and covers an area of about 80 hectares. We employ 40 people and operate in 8 foreign markets.

...Il Pastificio Di Bari Tarall'oro was founded in 1982; in 2014, it relaunched its baked goods lines with significant innovations, while maintaining its core business of artisanal pasta. Tarall’Oro pasta, with about 100 items in 10 different flavors, is made exclusively from the highest quality durum wheat semolina, bronze-drawn, and produced through a slow drying process at low temperatures. This...

Present for many years in the food market, we specialize in the production of sheet lasagna in various sizes, weights, and ingredients: Durum Wheat Semolina, Semi-Whole and Whole Durum Wheat Semolina, Spelt, Spelt Dicocco, Spelt Spelta, and many more. Quality, tradition, and a particular focus on product authenticity have been our priorities for several years, especially in the field of organic...

The Unibrands range, along with its brands, Novoforno and Pasta e Gusto, is deeply rooted in the culinary tradition of our land, from which we draw abundantly to offer a complete line of typical products of a healthy Mediterranean diet. Our doughs invariably include re-milled durum wheat semolina, which is now so sought after that it has become our hallmark of quality. Our products are born from...

...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...

Durum wheat milling for the production of various types of durum semolina for the production of dry, fresh, filled, frozen pasta, bread, and pizza.

... sets us apart in the market is the FUNCTIONAL LINE, a special pasta made with durum wheat semolina enriched with extracts from Andean-Amazonian plants with valuable nutritional properties. Additionally, the whole grain pasta is made with whole durum wheat semolina that boasts a milling diagram developed in collaboration with the Federico II University of Naples and the Technological and Scientific...

Pasta Riscossa since 1902. High-quality semolina pasta made from Italian and foreign durum wheat with a minimum of 12.5% protein. Pastificio Riscossa covers more than ten product categories: Dry semolina pasta, Special Regional Pasta, Semi-fresh and artisanal pasta, Egg pasta, Gourmet Bronze-drawn pasta, Red line, Sauces, Oil and Vinegar, Biscuit products, Flours and Semolinas, Rice, Potato Gnocchi. 120 formats. 250 distributors in 80 countries.

...Our products, unique and genuine, are the result of meticulous work, particularly focused on selecting high-quality ingredients and a traditional preparation method, following our grandmothers' recipes with 100% manual production of all our stuffed pasta, sauces, and desserts. Although we are a small company, we aim for a high-quality market, which is why we choose only durum wheat semolina and cured meats, ricotta, meats, vegetables, and other raw materials directly from producers for our fresh pasta. What we want to offer our customers is the excellence of our products. Period... and Pasta!

Real Food Sicily is a company dedicated to the production and sale of typical Sicilian products. We offer only selected products from the best companies, producing ricotta, cannoli shells, chickpea flour, and semolina flour from milling, typical preserves, and bronze-drawn pasta. Real Food Sicily is a company rich in experience. We focus on Italian foods, specifically those from Sicily, which we...

Il Mulino artigianale Su Mori transforms grain, barley, rice, and other cereals into flour using stone milling. These are the same crops cultivated in Campidano by our family farm for generations, the same crops that our territory has been dedicated to since ancient times. Thus, our cereals, both ancient and modern, grow in accordance with the best agricultural practices, tradition, and the right ...

...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...