Its tubular shape plays nicely with lighter sauces such as pesto or alfredo and is perfect for pasta salads or tossed with fresh veggies and salty cheeses. We also love it with restaurant flavors like braised eggplant or ricotta salata, in robust soups, and of course in a killer mac and cheese.

About Semolina Artisanal Pasta

Semolina Artisanal Pasta makes high quality, traditional, small-batch, organic dried pastas using the best American-grown Durum wheat Semolina and water. That's it. The team follow the same methods as Italy's best artisans, extruding their pastas through broze dies to give them a rough texture to hold sauces, then drying them slowly and at low temperatures - just 100 degrees - to preserve the natural flavor of the wheat, its nutrition, and gives the pasta a perfectly chewy al dente texture when cooked. 

Launched in October 2014, Semolina Artisanal Pasta is literally a home crafted passion with Leah Ferrazzini rolling the dough and forming the shapes by hand for each batch. After more than a dozen years in the restaurant business culminating with a gig at the prestigious Pizzeria Mozza, and followed by a tenure as a food and wine writer, she decided to get out from behind her computer and start feeding people. So she bought herself a KitchenAid pasta extruder and went about learning the craft of making and drying pasta. Two years later and Semolina Artisanal Pasta was born.