The supplier, according to the retailer, uses durum wheat semolina that is ground in-house, but more importantly, if you ask the chef in my house, is the fact that it's made with a bronze coated die.

The key ingredient for pasta production is durum wheat semolina, a coarse flour known for its high protein content and perfect texture for maintaining shape during cooking.

Once sidelined by shiny supermarket staples, India’s ancient grains are quietly making a bold comeback—and for good reason. These humble heroes were once household essentials, feeding ...

A Roman-born pasta enthusiast tests the merits of a scientifically optimized recipe for cacio e pepe developed by physicists and finds that the dish tastes great.

Giada de Laurentiis shared some tips on how to purchase the best store-bought pasta, including two ingredients to look for.

Durum wheat farming has evolved with advanced machinery that ensures efficient and high-yield harvests. Specialized combines are used to cut, thresh, and separate the wheat, handling even the ...

Canada is one of the world’s top wheat exporters and the number one exporter of durum wheat, a variety commonly used to make pasta. Wheat is harvested on a farm near Saskatoon, Sask., in August ...

Durum wheat grains are golden in color, so the milled semolina is a pale-yellow flour. Semolina flour is commonly used to make pizza dough because of its gluten content.

Semolina, a coarsely milled durum wheat mainly used in making pasta and sweet puddings, is Mary’s secret for perfect salmon.