Frequently Asked Questions

There are a couple of reasons you might be having trouble checking out:

• You cannot use Express Checkout methods like Apple Pay for pickup orders. These methods force shipping and will not allow you to check out.
• Fresh/refrigerated products do not ship, and will only allow you to check out if you choose Local Pickup.

Semolina is the name of our company, and it refers to the flour we use. Semolina is special in that it is always milled from durum wheat, an ancient variety noted for its high protein and distinctive gluten structure—very plastic, but not very elastic—which allows pasta made with it to hold its shape but not get gummy. All of the bran and all of the germ are removed in milling, and the grain’s very coarse-but-uniform particle size lends itself to pasta with an even, dense texture.  

Semolina, friction, time and temperature are the factors that set our pasta apart from commodity pasta. We start with semolina, never cutting with finer grinds of flour that absorb water too quickly making for mush pasta. Then we make the pasta the old fashioned way, extruding through bronze dies rather than teflon, creating a rough surface texture that allows the pasta to hold sauce. Finally, we dry the pastas slowly and at low temperatures. Heat changes the aromas in the flour, so by taking our time, we allow the purest expression of the wheat to shine through. 

Yes, both our grain and our facility are USDA Certified Organic. 

While our flour is certified OU Pareve, we are not a certified Kosher facility. 

We make our pastas in small batches, and we buy our semolina in small quantities compared to commodity pasta companies. Lots of semolina vary in color, protein and moisture, and all of these factors effect how we make each batch of pasta, and therefore the finished color of our product. 

Just like the color, the cook time on our pasta varies from batch to batch based on the protein in the flour and the final moisture in the pasta. We aim for consistency, but there are a lot of variables at our size. Instead, we recommend testing the pasta periodically while you’re cooking it, generally starting at about five minutes until the pasta achieves the doneness you desire. Al dente pasta is firm but not crunchy.  

When you’re cooking pasta, you want to season your pasta water liberally. While it’s been said that your pasta water should taste like the ocean, that might be a little overboard. A general rule is about a tablespoon of kosher salt per quart of water, but you should taste it! The water should be salty without being disgusting. I usually use five quarts of water and two palms full of Diamond Crystal Kosher Salt. 

Yes! Pasta is a shelf stable product, and if it has been stored in a cool, dark place, it should be edible at least a year pasta the sell by date. 

No. 

Yes, please! Our little pasta lab is located in Northwest Pasadena, CA. We are currently open Monday-Saturday from 10 a.m. to 4 p.m.