by Nancy Casas

Semolina Artisanal Pasta, located in Los Angeles, has an authentic fresh wheat flavor that founder Leah Ferrazzani's traditional methods accomplish in order to keep the Italian heritage alive.

One woman's insistent passion on making pasta the old-fashioned Italian way, in small carefully dried batches, is what sets her ridged rigatoni, culturally interesting strozzapreti, curved seashell-shaped 'conchiglie' and extra-long looped spaghetti apart from the more common mass-produced, machine made brands we're used to.

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Fonte: L'italo-Americano