Toothsome fresh pasta is in your future with this semola flour from Molino Pasini. With a high protein and gluten content, semola flour gives hearty structure and strength to pasta dough, so it retains its shape once cooked. This flour is made by a mill in the northern Lombardy region that supplies professional-grade flour to chefs and bakers across Italy. It’s best for hand-formed pasta shapes like orecchiette and can be used in a blend with delicate 00 flour for a well-balanced, all-purpose pasta dough.
Italian chefs wouldn’t dare use the same flour for hearty focaccia as for smooth pasta dough, and neither should you. Wheat flour in Italy is primarily ground from two different types of grain: grano tenero (“soft wheat”) and grano duro (“hard wheat”). Grano tenero is the wheat flour we’re most familiar with in the U.S., while grano duro is also known here as semolina.
For more than 100 years, Molino Pasini has been milling flour in Mantua, a capital of fine art and opera, during the Italian Renaissance. In a nod to their home’s rich cultural history, their motto is “the art of making flour.” Four generations of the Pasini family have dedicated their talents to perfecting finely balanced flours of all kinds for cakes, bread, pizza, pasta, and more. Their state-of-the-art mill has been designed to replicate traditional milling techniques using cutting-edge technology to ensure the highest quality. Their slow, gentle milling process retains more of the Italian-grown wheat’s flavor and nutritional properties.