The Imported Italian Flours We Use

Remilled Durum Semolina (Semola di Grano Duro Rimacinata)

For the traditional Pasta Lover!
This flour is best used where a distinctive yellow color, texture and flavor characteristics of semolina are desired.  Ground down to a fine, this has the lightest texture of our Durum Semolina Pastas, yet retains the bite .

Remilled Durum Semolina Pastas (Black and Yellow)

Tender Wheat (Soft Wheat)

 Milled from the heart of the soft wheat grain to a "00" (a baby powder consistency) produces a flour that results in a light and consistent dough which creates a light and airy pasta that melts in your mouth but NOT Mushy.  This is a fan favorite for KIDS!!  

Tender Wheat (Soft Wheat) Pastas (Black and White)

Integral Whole Grain

This flour is produced by the milling of each single wheat grain (No Fillers, stalks, et al) from the Tender Wheat (Soft Wheat). Full of germs and fibers, it assures a genuine European hearty taste and smell! 

Integral Whole Grain Pastas (Black and Green)

Bio Semola Di Grano Duro*

This Organic Durum Semolina flour used from Italy, is stone milled separately and without heating to maintain its pureness. This also allows the germ to be present in the flour.  This flour has a more intense aroma and is more nourishing and is more easily digestible than most. 

Bio Semola Di Grano Duro* Pastas (Black and Red)

Semola Di Grano Duro (Milled)

You want the old school flavor you grew up on?  You'll get it back with this flour.  A grainy, sandlike flour creates the Old- fashioned Pasta like Nonni and Auntie Dalie used to make.  Hearty Chew, great color and texture.

Semola Di Grano Duro Pasta (Yellow and Black)