Even before bronze drawing and drying, pasta quality begins with durum wheat semolina. It may seem like a simple raw material, but it plays a decisive role in shaping the structure of the dough and, ultimately, the texture of the pasta.
Semolina quality cannot be defined by looking at just one factor. Protein content, colour or the origin of the wheat alone are not enough: what matters is the balance between several characteristics, from protein quality and particle size to the way the grain is milled.
Durum wheat semolina is a granular product with characteristically sharp-edged particles, obtained from the milling of durum wheat followed by a sifting process that separates the outer parts of the grain. Italian legislation also distinguishes semolina from whole durum wheat semolina, which retains a greater proportion of the outer layers of the kernel and the wheat germ.
Furthermore, flour and semolina are not the same thing. Semolina comes from durum wheat, while flour, commonly used for bread and pizza, comes from soft wheat, a different cereal with different characteristics.
When we talk about durum wheat semolina pasta, therefore, everything begins with a specific raw material.
Several characteristics of durum wheat semolina are particularly important in pasta making: the quantity and quality of its proteins, the gluten index, and the quality and integrity of the starch. It is the relationship between these elements that determines a good durum wheat semolina for pasta making.
At Pastificio Benedetto Cavalieri, selection begins with varieties of durum wheat grown in Italy, on the hills of Puglia and Basilicata. The warm temperate climate, altitude and clay-rich soils favour the development of an excellent durum wheat grain. The wheat is then milled in Puglia, maintaining a close connection between the land, the raw material and its transformation.
No, not necessarily. Protein content is important, but two semolinas with similar protein percentages can produce very different results.
What matters most is the quality of the proteins in the semolina. When gliadin and glutenin come into contact with water, they form valuable gluten: a network capable of holding the carbohydrates within the dough and creating an optimal balance between elasticity, body and firmness during cooking.
This is why, once the necessary protein level has been reached, quality matters more than quantity. An excellent gluten index is what helps achieve the best results. In other words, what matters is not simply how much protein a semolina contains, but how those proteins behave, without the use of high temperatures, as the raw material is transformed into pasta.
Another decisive factor is semolina particle size, or granulometry: the size of the particles obtained during the milling of durum wheat.
More intensive milling can increase damage to the starch granules through mechanical friction. For this reason, Pastificio Benedetto Cavalieri favours a coarse-grained semolina. It requires more time for proper hydration, but helps preserve the integrity of the starch to a greater degree.
Not always. The yellow colour comes from pigments naturally present in durum wheat, which can vary from one harvest to another and tend to decrease during storage.
No. Even the finest semolina can fully express its characteristics only when it is processed with skill and precision.
With the Benedetto Cavalieri Delicate Method, each pasta shape begins with an appropriate blend of semolinas and is produced through prolonged kneading, slow mixing and pressing, bronze drawing and low-temperature drying.
This is where raw material and method come together again. The quality of dried pasta does not depend on a single characteristic displayed on the label, but on the consistency of every choice made from the grain to the final pasta shape: all with the aim of creating pasta with a distinct identity on the plate.
