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Traditional Italian Methods
Semolina Artisanal Pasta uses the finest Durum Semolina grown in the U.S. and water to make traditional, slow-dried, wonderfully flavorful and aromatic pastas.
Working in small batches—we currently make about 200 pounds of short pasta and 100 pounds of long pasta in a day— we extrude all of our cuts through bronze dies. Using bronze, rather than the teflon favored by larger commercial pasta companies, gives the pasta a rough exterior texture that holds sauces perfectly.
Then we dry all our pastas slowly, at temperatures that never exceed 105 degrees, to preserve the natural flavor of the wheat.
Semolina takes its name from our flour, made from Certified Organic Durum wheat grown mostly in North Dakota and Montana. Durum's high protein, and the course grind of Semolina, help it develop the gluten structure and dense texture that make for the tastiest, best textured pastas.
Leah Ferrazzani launched Semolina Artisanal Pasta in October 2014 out of her home kitchen, converting her laundry room into a makeshift pasta dryer using some consumer electronics and a lot of moxie. Now based out of the historic Lincoln Heights neighborhood in Los Angeles, Semolina's pastas are sold all over the country. Semolina’s pastas are proof that great pasta doesn’t have to be imported from Italy. We strive to make a product that is simply good, and because it’s made locally, good for the environment and our community. As part of that commitment, we plan to donate a portion of our profits to community organizations that focus on food justice, preservation and education.
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