Whether you're cooking up a wicked batch of shells n' cheese or want a shape to capture a meaty ragu or vegetables, our conchiglie will add both beauty and flavor.
Cook 8-10 minutes in salted water and lightly oiled, boiling water.
At Semolina Artisanal Pasta we use the finest certified organic Durum wheat Semolina grown in the U.S. and water—that’s it—to make traditional, slow-dried, delicious pastas. Working in small batches, we extrude all of our cuts through bronze dies, which give the pastas a rough texture to hold sauces perfectly.
Traditional Italian Methods
Semolina Artisanal Pasta uses the finest certified organic Durum Semolina grown in the U.S. and water to make traditional, slow-dried, wonderfully flavorful and aromatic pastas.
Working in small batches—we currently make about 200 pounds of short pasta and 100 pounds of long pasta in a day— we extrude all of our cuts through bronze dies. Using bronze, rather than the teflon favored by larger commercial pasta companies, gives the pasta a rough exterior texture that holds sauces perfectly.
Then we dry all our pastas slowly, at temperatures below 120 degrees, to preserve the natural flavor of the wheat.
Semolina Artisanal Pasta takes its name from our flour, made from Certified Organic Durum wheat grown mostly in North Dakota and Montana. Durum's high protein, and the coarse grind of Semolina, help it develop the gluten structure and dense texture that make for the tastiest, best textured pastas.
Making long cuts of pasta at our current size is a labor of love. But we felt that we couldn't have a pasta company and not offer spaghetti (and we hope to add a couple others in the near future). Our spaghetti is hand cut and hand spread, noodle by noodle, to ensure that it dries evenly. And unlike most commercial producers, we leave the drying loop in tact, so you can see the pasta's journey.
Our short cuts are unadulterated, classic shapes that are extremely versatile. Whether you're making a soup or an elegant dinner, we've got a pasta cut that suits you.
Semolina’s pastas are proof that great pasta doesn’t have to be imported from Italy. We strive to make a product that is simply good, and because it’s made locally, good for the environment and our community. As part of that commitment, we plan to donate a portion of our profits to community organizations that focus on food justice, preservation and education.
At Semolina we are committed to minimizing food waste from start to finish. We work with a miller who sells the byproduct of semolina milling, the bran and the germ, as feed to the dairy industry. In our kitchen, waste is minimal. So small, in fact, that on an average day, our trash is simply the bags our flour comes in and about a cup and a half of spent dough.
The core of what makes Semolina Artisanal Pasta so good is that we only use semolina and water. Less expensive pastas are often cut with finely milled Durum flour, which makes for pasta that gets mushy when cooked. The course granules of semolina are the result of a complicated milling process that it is difficult and cost prohibitive for smaller mills and nearly impossible to achieve on a stone mill. Because of this, building relationships with Durum farmers that we trust and having the semolina milled for us hasn’t been an option. We use certified organic semolina to ensure that the semolina we use adheres to as many of our ideals, and those of our customers, as it can. Organic semolina is non-GMO and is grown using no petroleum-based pesticides or fertilizers, no sewage sludge and isn’t irradiated. We’ve then taken the extra step of becoming certified organic ourselves to demonstrate our commitment to quality, and to ensure that we don’t introduce any practices along the way that would jeopardize the integrity of our brand.