By "durum wheat extraction semolina" produced by the plants of Durum Italia can be obtained high quality fresh pastas.

These pastas have organoleptic chracteristics (taste, flavour), commercial value ("al dente" cooking, elasticity, colour, shape, no masses).

These characteristics of the fresh pasta come from the charcteristics of the used semolina.

The enzymatic activity is another very important aspect to analize.

It is responsible for the oxidation process of yellow pigment of semolina. Thanks to the quality of the "extraction semolina " produced by Durum Italia , the fresh pasta always keeps the same yellow colour and has the tipycal good taste of semolina , that characterizes the pasta after cooking.