Whether you're cooking up a wicked batch of shells n' cheese or a seasonal minestra, this conchiglie will add both beauty and flavor.

Semolina Artisanal Pasta is made in Los Angeles in small-batches, using organic durum semolina. Semolina extrudes all of the cuts through bronze dies, rather than the teflon favored by larger commercial pasta companies, giving the pastas a rough exterior texture that holds sauces perfectly. Each batch is dried slowly at low temperatures to preserve the natural flavor of the wheat. The Certified Organic Durum wheat is grown mostly in North Dakota and Montana. Durum's high protein, and the coarse, consistent grind of Semolina, help it develop the gluten structure and dense texture that make for the tastiest, best textured pastas.

Leah Ferrazzani launched Semolina Artisanal Pasta in October 2014 out of her home kitchen, converting her laundry room into a makeshift pasta dryer using some consumer electronics and a lot of moxie. Now based in Northwest Pasadena, Semolina's pastas are sold all over the country. Semolina’s pastas are proof that great pasta doesn’t have to be imported from Italy. Semolina strives to make a product that is simply good, and because it’s made locally, good for the environment and our community.

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Semolina Pasta Organic Rigatoni

Semolina Artisanal Pasta Organic Conchiglie

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