Durum wheat semolina, grains from the South
La semolina it is obtained from durum wheat (Triticum durum). It is the only type of "flour" allowed by Italian law to produce dry pasta. In Italy it is successfully cultivated in the southern regions, characterized by ideal climatic conditions.
Unlike soft wheat flour, semolina confers high elasticity to the dough, a property that makes it ideal also for home preparation of pasta and bread. It also transfers its characteristic amber yellow color to dishes.
In the production processes, two widely used products descend from the semolina. By grinding what remains of the durum wheat, once the semolina has been extracted, the semolina is obtained. By subjecting the semolina to a further grinding, the “remacinata” is obtained, a flour with a finer grain size, similar to that of soft wheat flour.