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From durum to pasta
There are fundamental differences between milling common wheat and durum wheat. While common wheat is milled to produce flour, the objective of milling durum wheat is to produce semolina and minimize the production of durum flour. Semolina is the coarse, granular particles of endosperm used for pasta processing.
A quality pasta product begins with high quality raw material. Durum wheat is ideally suited for pasta because of its unique color, flavor and cooking qualities. Durum is also used to produce couscous and durum hearth breads.
To find out more about the milling and pasta making, download our brochure "From Durum to Pasta".