Durum wheat semolina, Italy's yellow gold

Semolina flour has nothing to do with soft wheat flour. Let's clarify right away: the substantial difference between the two lies simply in the type of flour used as a starting point.

How semolina flour is obtained

Flour conventionally comes from the milling of soft wheat. Semolina, on the other hand, comes from the milling of durum wheat. Soft wheat is round, dull, and crumbly; durum wheat, however, is more elongated, translucent, and particularly hard. The color of flour is white, while the color of durum semolina is yellow with a much more granular texture. This distinction is very important because, unfortunately, many people still confuse them.

From soft wheat, we obtain wholemeal flour, semi-wholemeal flour type 2, type 1 flour, type 0 flour, and refined type 00 flour. With durum wheat, we obtain whole grain semolina, semolina, and double-milled semolina.

Durum semolina: properties and characteristics

Durum semolina has multiple functional nutritional characteristics beneficial for our body. First of all, it has a great digestibility, and it is rich in proteins, fibers, vitamins, and mineral salts. It has a lower glycemic index compared to soft wheat flours and a higher content of complex carbohydrates. An important feature is that it releases energy over a longer period, and this slowness does not cause glycemic spikes, which are the main cause of diseases for the most fragile and sensitive individuals. Durum semolina is very rich in antioxidants and carotenoids, giving it a particular yellow coloration. The problem in both is the richness of gluten that makes them inedible for individuals affected by celiac disease.

Durum wheat: where it is cultivated in Italy

The best cultivation areas in Italy are the hills of Murge in Puglia and the Tavoliere, in the same region. However, it can be said that all of Central and Southern Italy is particularly suited for the production of this cereal due to the climate, heat, and lack of humidity, which makes the plant much more resistant to diseases. Two significant producing regions of durum wheat are also Marche and Molise. Very interesting is Sicilian durum wheat, which in recent years has been rediscovered in its ancient and endangered forms. The plains of the North, on the other hand, are much more suited for the production of corn and soft wheat flours.

Bread, pasta, and pizza made with durum semolina

In addition to pasta, durum semolina is destined for the production of high-quality bread. Bread made from durum semolina is particularly rustic, but always maintains a high digestibility and is preferable to bread made from soft wheat flours, especially if they are particularly refined. A very interesting product is double-milled durum semolina, which offers particularly elegant and enjoyable breads. Also, pizza made with durum wheat flour is increasingly being prepared with double-milled semolina.

Our durum semolina pasta

Are you ready to cook this delight of Italian agri-food production? Spaghetti and Mandolino offers you an extraordinary selection of types and formats of pasta from various prestigious pasta makers. Artisan workshops, from the Dolomites to Gragnano. The Felicetti pasta, for example, is a product that comes from the Dolomite region of Predazzo. Semolina from selected, organic durum wheat from Puglia mixed with pure water from the streams of the Fassa Valley. The grains selected from the hills of Marche, from the Columbro family, who also produce high-quality pasta from Senatore Cappelli durum semolina. All these pastas perfectly absorb the sauces and tomato purées.

Our bread made with durum semolina

Another valuable piece from our pantry comes from the small village of Cercepiccola in Molise. The pearl of Bakery Rosa Maria Vittoria, which, thanks to a selection of durum semolas from Puglia and the Benevento hills, produces baked goods that are true works of art. One of its must-haves, which won second prize for the best bread in Italy, is the fresh bread made with durum wheat and potatoes. An excellent product to pair with oil-preserved vegetables and cured meats and cheeses of Italian tradition.

Bernardo Pasquali

S&M