Pasta: Organic Durum Wheat Semolina

Durum wheat semolina is a coarse, yellow flour made from durum wheat, a hard variety of wheat. It is produced by grinding the endosperm of the durum wheat kernel, which is the inner part of the grain.

Manufacturers use durum wheat semolina primarily to make pasta products like spaghetti, macaroni, and ravioli. Its high protein content and strong gluten network give pasta its firm texture and ability to hold its shape when cooked. It is also used in some breads and couscous.

As a basic food ingredient, durum wheat semolina is not regulated by the FDA as a food additive. It is a good source of carbohydrates, protein, and dietary fiber. For most people, it is a nutritious part of a balanced diet. However, because it contains gluten, it can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.