Golden and coarse, durum wheat semolina has a slightly nutty flavor and a gritty texture that lends itself beautifully to pasta. Its high gluten content ensures an al dente bite, essential for the perfect pasta dish.
Where it comes from
Durum wheat, primarily cultivated in Italy and the Mediterranean, forms the backbone of traditional pasta-making and is celebrated for its exceptional quality and texture.
In the kitchen
Employed in pasta and couscous, durum wheat semolina provides structure and resilience. It can also be used in bread-making, imparting a delightful chewiness.
