Semolina uses two techniques to make our pasta lovingly by hand

Extruding
Extruded pasta is made by forcing dough through a die. Each die weighs over two pounds and is made of bronze. The texture and weight of these tools create a rough texture on the pasta, making it easier for sauce to stick. These include dishes like bucatini, mafaldine (ribbons) and trottole (curly noodles).

Hand-Shaping
Hand-shaped pasta is…. well, exactly how it sounds! From orecchiette (little ears) to culurgiones (filled pasta), these noodles are crafted one by one and given individual attention to ensure you taste every rustic bite.