Our Durum Wheat Semolina Pasta is the heart of Benedetto Cavalieri’s production. It is made from carefully selected Italian durum wheat and shaped using the “Delicate Method,” which enhances the flavor of the wheat, the texture, and its ability to hold sauces. A pasta that brings together raw materials, craftsmanship and identity.
Benedetto Cavalieri durum wheat semolina pasta is the heart of the pasta maker’s production. It is made with selected Italian durum wheat and crafted using the “Delicate Method”, which involves bronze drawing and low-temperature drying. It is a pasta designed to deliver flavour, natural firmness when cooked and an extraordinary ability to hold sauce.
Durum wheat semolina pasta is made from a cereal, durum wheat, naturally suited to pasta production thanks to its high content of plant proteins, which give an excellent texture after cooking. Quality semolina requires careful processing that preserves the natural qualities of its valuable components and the aromatic profile of the grain, avoiding fast production methods that compromise the final result.
Quality durum wheat semolina pasta can be recognised by its light, pale-straw colour, a pleasant wheat aroma and a rough surface that holds sauce well. On the bite it should be pleasantly firm, with a structure that withstands stirring without losing its identity. These are qualities the customer perceives immediately: the pasta holds its cooking, absorbs the sauce and creates a wonderful blend with the condiment.
The Delicate Method is the set of rules by which Pastificio Benedetto Cavalieri has always made its pasta. Prolonged kneading, slow mixing and pressing, bronze dies and low-temperature drying make it possible to preserve the natural qualities of durum wheat semolina and to obtain a rougher pasta with extraordinary body. It is a production choice that puts quality before the speed and low cost of industrial processes.
In the kitchen, pairing pasta shape with sauce is never a random choice: every recipe calls for its own shape to bring out the best balance of flavours. Long shapes, such as spaghetti or linguine, are ideal for classic tomato pasta and seafood dishes. Short pasta — especially with ridges and curves, like penne, dischi volanti and rigatoni — is the best choice for hearty sauces, as it holds rich ragùs, vegetables and pulses. Personal taste and experimentation always remain key to creating new and convincing pairings.
