Learn about why durum wheat is essential to traditional Italian pasta. Learn about the history, Italian wheat varieties, and how semolina flour gives that "al dente" texture.
This article is really interesting! I'm from Volterra in Tuscany, and in my family tradition, pasta is made with 50% white flour and 50% durum wheat semolina. This is because, compared to pasta from other regions like Emilia-Romagna, ours is more elastic and holds its shape better when cooked. We also tend to make it thicker in general.
Sorry, maybe I didn't write it correctly in English — I meant that the mix of the two flours helps make the homemade pasta dough more elastic, thanks to the presence of durum wheat semolina. Thanks to you!❤️
Ahh thank you for the clarification Christine! I'll have to try that variation sometime, I usually make mine with 100% semolina flour. Do you know the percentage of protein in the white flour that you use?
In Italy, we recognize and choose flour based on the type of preparation we're making, and this is indicated by numbers on the packaging—like "0", "00", or "1". These numbers reflect how finely the flour has been milled and how refined it is. For example, for homemade pasta, we typically use "00" flour, which is the most finely milled and has a soft, light texture.
I’m not sure how flour types are labeled in the U.S., but for pasta you need a light flour that’s easy to work with, with a generally lower protein content (around 11g per 100g). Adding durum wheat semolina can help make the dough more elastic and easier to shape.
Thank you for sharing that Christine! Yes it's somewhat similar to the French labeling system, I actually have an article set to come out later on Italian flour labeling, I just wasn't sure if the specific flour your family used had as high protein content as the semolina or lower. I was just curious because Italian 00 can be made from soft wheat or durum so that changes the protein content while regular AP flour is a combination of hard and soft.
Of course! Oh, sorry—I didn’t mean just in my family. I was referring to what several cooking teachers across Tuscany, who run cooking schools, have told me: semolina flour is often used, depending on the area.
How wonderful—I’m really looking forward to reading the new article! Wishing you a lovely weekend!
UT! Hook 'em Horns! It's so funny, I met Juanita, one of my best friends here in California, and we discovered we went to UT at the same time but never met each other back then!
Thank you for imparting knowledge. Of particular interest to me (as I've lived in California, Seattle, and now Pennsylvania) is that the semolina flour is hard to come by in Texas. As I've lived on the two different coasts it's interesting to me what is easy to find where.
Thanks for your comment! It’s not difficult to find semolina flour, but it was difficult for me to find organic semolina flour. I went to 3 different supermarkets and could only unfortunately find Bob’s Red Mill Semolina Flour.
I love this, Bernardette! Especially that it is a Presidential Decree (!) to use semolina and water w/ no additives -- creating 'al dente' texture, all of our favorite!! Great post!
Thought I was getting in over my head when I started making pasta from scratch - sourcing the ideal imported flour for panettone baking has humbled me in a whole new way hahah.
Oh my goodness me too Harrison! When I first started baking I was also getting way in over my head with all the flour varieties and where to source them from. I can 100% relate.
I buy all my flour from Central Milling. I checked and they sell two types of Duram flour. Let us know what you think.
I've heard great things about Central Milling but I've yet to try them, thank you for the recommendation!
This article is really interesting! I'm from Volterra in Tuscany, and in my family tradition, pasta is made with 50% white flour and 50% durum wheat semolina. This is because, compared to pasta from other regions like Emilia-Romagna, ours is more elastic and holds its shape better when cooked. We also tend to make it thicker in general.
That's so interesting Christine, I had no idea that the flour from Tuscany was more elastic than other regions. Thank you for sharing!
Sorry, maybe I didn't write it correctly in English — I meant that the mix of the two flours helps make the homemade pasta dough more elastic, thanks to the presence of durum wheat semolina. Thanks to you!❤️
Ahh thank you for the clarification Christine! I'll have to try that variation sometime, I usually make mine with 100% semolina flour. Do you know the percentage of protein in the white flour that you use?
In Italy, we recognize and choose flour based on the type of preparation we're making, and this is indicated by numbers on the packaging—like "0", "00", or "1". These numbers reflect how finely the flour has been milled and how refined it is. For example, for homemade pasta, we typically use "00" flour, which is the most finely milled and has a soft, light texture.
I’m not sure how flour types are labeled in the U.S., but for pasta you need a light flour that’s easy to work with, with a generally lower protein content (around 11g per 100g). Adding durum wheat semolina can help make the dough more elastic and easier to shape.
Thank you for sharing that Christine! Yes it's somewhat similar to the French labeling system, I actually have an article set to come out later on Italian flour labeling, I just wasn't sure if the specific flour your family used had as high protein content as the semolina or lower. I was just curious because Italian 00 can be made from soft wheat or durum so that changes the protein content while regular AP flour is a combination of hard and soft.
Of course! Oh, sorry—I didn’t mean just in my family. I was referring to what several cooking teachers across Tuscany, who run cooking schools, have told me: semolina flour is often used, depending on the area.
How wonderful—I’m really looking forward to reading the new article! Wishing you a lovely weekend!
Thank you ❤️
You live in Austin!!! My old hometown and where I went to university. I knew I liked you, Bernardette! lol!
😂 Yes!! Did you go to UT or St. Edward's? Austin is such a vibrant town, I love it here!
UT! Hook 'em Horns! It's so funny, I met Juanita, one of my best friends here in California, and we discovered we went to UT at the same time but never met each other back then!
Such a small world! I also know when it's a UT football game night, because the streets are packed 😅
Lol! It's like a religion there! Sending California hugs to you!
Thank you Betty, likewise 🤗
I love using semolina flour to make homemade pasta! As always, I appreciate the additional education and history you share. :)
Thank you Kerry for your kind words! I find that semolina flour can be much easier to handle when making pasta.
Adored this post, Bernardette! Live learning the why’s and the history behind food. Thank you for sharing 😊
Thank you so much Mark! I'm happy that you enjoyed learning about it. Food is one of those things that I think about 24/7 😂
Honestly, I love content like this - so thank you for a great read 😄
And likewise! I feel like its all I think about 😅
Thank you Mark, I really appreciate that! And yes, I can relate 😂
Thank you for imparting knowledge. Of particular interest to me (as I've lived in California, Seattle, and now Pennsylvania) is that the semolina flour is hard to come by in Texas. As I've lived on the two different coasts it's interesting to me what is easy to find where.
Thanks for your comment! It’s not difficult to find semolina flour, but it was difficult for me to find organic semolina flour. I went to 3 different supermarkets and could only unfortunately find Bob’s Red Mill Semolina Flour.
Another superb primer, Bernadette! Very useful info
Thank you so much Annada! I'm glad you enjoyed it!
I love this, Bernardette! Especially that it is a Presidential Decree (!) to use semolina and water w/ no additives -- creating 'al dente' texture, all of our favorite!! Great post!
Thank you Jeanine, I'm so glad you liked it! Isn't it amazing how high quality foods usually have minimal ingredients?
Yes! It is!
Thought I was getting in over my head when I started making pasta from scratch - sourcing the ideal imported flour for panettone baking has humbled me in a whole new way hahah.
Oh my goodness me too Harrison! When I first started baking I was also getting way in over my head with all the flour varieties and where to source them from. I can 100% relate.