Traditional Italian Methods
Semolina Artisanal Pasta uses the finest certified organic 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 below 120 degrees, to preserve the natural flavor of the wheat.
Semolina Artisanal Pasta 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 coarse grind of Semolina, help it develop the gluten structure and dense texture that make for the tastiest, best textured pastas.
Making long cuts of pasta at our current size is a labor of love. But we felt that we couldn't have a pasta company and not offer spaghetti (and we hope to add a couple others in the near future). Our spaghetti is hand cut and hand spread, noodle by noodle, to ensure that it dries evenly. And unlike most commercial producers, we leave the drying loop in tact, so you can see the pasta's journey.
Our short cuts are unadulterated, classic shapes that are extremely versatile. Whether you're making a soup or an elegant dinner, we've got a pasta cut that suits you.
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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