Love the nostalgic taste of semolina but looking for a nutrition boost? Banzaâs new Wheat Protein Pasta is everything youâve been waiting for, delivering 22g of protein with the classic texture of traditional pasta.
What Is Semolina?
What is semolina pasta? Semolina is what gives traditional pasta its golden color and satisfying bite. Semolina is a coarse flour milled from durum wheat, a hard variety of wheat that's been cultivated in the Mediterranean and Middle East for thousands of years. Durum wheat has a higher protein and gluten content than common wheat, which is what makes it uniquely suited for pasta production.<sup>1</sup>
To make semolina, durum wheat kernels are milled down to their starchy core, producing a gritty, pale-yellow flour. The golden color comes from natural pigments in the wheat itself called carotenoids, which is why traditional pasta has that warm, appetizing look straight out of the box.<sup>2</sup>
To turn semolina into pasta, the flour is mixed with water (and sometimes eggs, depending on the style) to form a stiff dough. That dough is then kneaded, extruded, or rolled into shapes, and dried. The high gluten content in durum semolina is what allows the pasta to hold its shape during cooking, giving it that firm, al dente texture that pasta lovers prize. It's a simple process with a long history, and semolina remains the gold standard for dried pasta to this day.
What Are the Qualities of Pasta Made From Semolina?
Semolina pasta has earned its reputation for good reason. The high gluten content of durum wheat gives semolina pasta a sturdy structure that holds up well during cooking. It stays firm without turning mushy, maintains its shape whether you're making a quick weeknight penne or a baked casserole, and has a pleasantly smooth surface that still grips sauce effectively. The flavor is mild and slightly nutty, making it a versatile base for just about any dish.
This is exactly why we chose semolina as the foundation for our new Wheat Protein Pasta line. When the goal was to create a high-protein pasta that tastes and feels like traditional pasta, semolina was the natural starting point. By blending semolina wheat with chickpeas, we were able to preserve the classic taste and cooking experience while boosting the nutritional profile. The result is a pasta with 22 grams of protein and 7 grams of fiber per serving.
Compared to standard pasta made from semolina (which typically delivers around 7 grams of protein per serving<sup>3</sup>), Banza's Wheat Protein Pasta nearly triples that number and it doesn't compromise between taste and nutrition. This is a reflection of our broader product values: making beloved foods more nutritious, without asking consumers to compromise on what they love.
Is Semolina Flour Gluten-Free?
No. Semolina is milled from durum wheat, which means it contains gluten. If you have celiac disease, a wheat allergy, or a gluten sensitivity, Banza's pasta made from semolina is not a safe option for you. This applies to any product made with semolina flour, including Banza's new Wheat Protein Pasta and Wheat Protein Mac & Cheese.
For anyone who needs to eat gluten-free, we have you covered with dedicated options. Our Brown Rice Pasta and original Chickpea Pasta are both certified gluten-free and produced in a separate facility from the wheat-based products. Our commitment to delivering high quality gluten-free products remains a core priority. You can learn more on Banza's FAQ page.
But if gluten is not a concern for you and you've been looking for a pasta that delivers the authentic wheat taste you grew up with, plus a serious protein upgrade, Banza's Wheat Protein line is built for exactly that. It gives you the semolina experience you already love, with 22 grams of protein per serving, so you don't have to choose between tradition and nutrition.
How to Cook Semolina Pasta
If you know how to cook regular pasta, you already know how to cook Banza Wheat Protein Pasta. There is no learning curve, no special technique, and no need to adjust your routine. Bring a pot of salted water to a boil, add the pasta made from semolina, cook it according to the package directions, drain, and toss with your sauce of choice. That's it.
When cooked, Banza's Wheat Protein Pasta has a moderately firm, al dente bite with a smooth, bouncy texture that feels just like the traditional semolina pasta you're used to. The flavor is neutral and lightly wheaty, which means it works as a backdrop for whatever you pair it with. Rich meat sauces, simple olive oil and garlic, creamy alfredo, or a bright pesto all shine on their own without competing with the pasta itself.
The line currently includes three popular shapes: Rotini, Penne, and Elbows. Rotini's spirals are ideal for catching chunkier sauces and holding up in pasta salads. Penne's tubes work beautifully in baked dishes or with heartier ragus. And Elbows are a natural fit for mac and cheese. However, if you're a fan of nostalgic boxed mac from your childhood, we also offer a Wheat Protein Mac & Cheese with 16 grams of protein per serving.
For more tips on getting the perfect cook every time, check out Banza's pasta cooking tips and browse our full recipe hub for meal inspiration that makes the most of every serving.
Sources
1. Zamarripa, M. (2023, July 24). Semolina: Nutrition, benefits, uses, and downsides. Healthline. https://www.healthline.com/nutrition/semolina
2. Colasuonno, P., Marcotuli, I., Blanco, A., Maccaferri, M., Condorelli, G. E., Tuberosa, R., Parada, R., Costa de Camargo, A., Schwember, A. R., & Gadaleta, A. (2019). Carotenoid pigment content in durum wheat (Triticum turgidum L. var durum): An overview of quantitative trait loci and candidate genes. Frontiers in Plant Science, 10, 1347. https://doi.org/10.3389/fpls.2019.01347
3. U.S. Department of Agriculture. (n.d.). FoodData Central. https://fdc.nal.usda.gov/
