Typical Regional Shapes

Semolina Pasta

Typical Regional Shapes

Semolina pasta, the great classic of Italian gastronomic culture, has been at the heart of our production since its origins. It is made only with semolina flour from ground durum wheat and water, and has greater surface roughness. To obtain its typical shape, the semolina pasta undergoes a slow shaping (by extrusion or sheeting) and drying process. Discover semolina pasta and its many shapes from the classic, to bronze extruded, to typical regional shapes and specialties.

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