Molino Pasini Semola Pasta Flour

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We searched high and low for the perfect pasta flour and we think Molino Pasini flour just might be it.

Molino Pasini’s Semola di Grano Duro Flour produces toothsome fresh pasta with structure and strength. Also known as semolina rimacinata, semola flour is a twice-ground grano duro, or “hard wheat,” flour. Its high protein and gluten content means it can stand up to kneading and stretching and rolling, making it the perfect flour to use for hand-formed shapes like orecchiette and cavatelli. This semola flour can also add more structure to fresh egg pasta dough shapes – try mixing a little in with your Molino Pasini 00 Flour to create a slightly stronger dough.

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Molino Pasini

2.2 lb

Durum wheat flour.

Store in a cool, dry place. Best used before expiry date on bag, or within 12 months after milling. Note: expiry date on bag is in the European date format dd/mm/yy.

How to use

This type of pasta flour is best for flour flour-and-water pasta doughs and creating hand-formed shapes like orecchiette and cavatelli. You can also use this flour to add more structure to fresh egg pasta dough shapes – try mixing a little semola flour in with 00 flour to create a slightly stronger egg dough.


For four generations and more than 100 years, Molino Pasini has specialized in the art of making flour. Located in Mantova, a city in Italy’s northern Lombardia region, the family-owned mill aims to create perfectly balanced flours customized for specific uses like cakes, bread, pizza, pasta, gnocchi, and more. Thanks to their state-of-their-art mill featuring cutting-edge technology, Molino Pasini has been able to increase efficiencies while maintaining a gentle milling process that preserves the wheat’s natural flavor and nutritional properties.

With flour ingrained in their DNA, the Pasini family strives to produce the highest-quality flour for professional chefs and home kitchens alike.