How is durum wheat semolina used to make pasta?

To produce pasta, durum wheat is first milled into semolina, a purified, granular product derived from the wheat's endosperm. This semolina is selected for its high gluten content, which provides the necessary structure for the final product.12

In modern commercial production, the semolina is mixed with water to create a stiff, plastic dough with approximately 30 percent moisture. This mixture is then kneaded and forced through extrusion dies—perforated plates that shape the dough into various forms, such as tubes, ribbons, or cords.32

Following extrusion, the pasta must be carefully dried to reduce its moisture content to about 12 percent. This step is critical: if moisture is removed too quickly, the pasta may crack, while slow drying can lead to mold growth or souring. Manufacturers regulate air circulation, temperature, and humidity to ensure the product is shelf-stable and maintains its quality.32