At More Italian Pasta Lab, we take pride in using only the finest Italian semolina for our pasta. Let’s explore what semolina is and how it differs from regular flour.
Flour vs. Semolina
Flour is typically made from soft wheat, while semolina is derived from durum wheat, a hard variety known for its high protein content. This fundamental difference affects several characteristics of the two products.
Visual Differences
When observing the two, you will notice distinct visual traits. Flour, produced from soft wheat, appears smoother, rounder, and more opaque, with a fine and white texture. It comes in various grain sizes, such as 1, 2, or 00 grading, with 00 being the most refined. However, the refining process strips away much of flour’s nutritional value.
In contrast, semolina is a light yellow product that is more elongated, granular, and translucent. It is less processed and retains more of its natural nutrients. Semolina also comes in different grain sizes, including whole semolina, standard semolina, and reground semolina. The latter is more refined and usually used for baking bread.
At More Italian Pasta Lab, we specifically use “whole semolina,” which is ideal for pasta dough. This type of semolina is rich in proteins, minerals, vitamins, and antioxidants such as carotenoids, which contribute to its yellow hue.
Nutritional Benefits
What sets semolina apart is its impressive nutritional profile. It has a high satiating power, making it filling and satisfying to eat. Additionally, our semolina is free from chemical agents, is not treated with glyphosate, and is non-GMO. This makes it more digestible and suitable for those with gluten sensitivities.
By choosing semolina over traditional flour, we ensure that our pasta not only has a superior taste and texture but is also nutritious and wholesome. At More Italian Pasta Lab, we are committed to quality and tradition, bringing you the best of Italian pasta-making.
Join us in savoring the difference that authentic Italian semolina brings to your plate!
