The optimal base for pasta in Italy. Imported durum wheat semolina from Italy. This semolina is particularly suitable for making classic pasta for spaghetti, lasagna, tagliatelle and many other Italian pasta. Different from other flour types, semolina is more coarse in texture with a yellow buttery color and increased elasticity, ideal for fresh pasta. Comprised of high quality proteins and gluten, this product also bakes specialty breads and pastries.