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100% Organic Whole Grain Durum Flour



Whole grain durum flour for pasta.  This product is NOT semolina.

 

**Product is processed in a facility that contains wheat**


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Product Reviews

  1. Quality 5 Star Review

    Posted by on 18th Apr 2017

    The durum was delivered as promised. It is a good quality and makes great pasta, even though I am very new at it. I would recommend this wheat to others.


  2. Great for Unleavened Indian Flat Breads 5 Star Review

    Posted by on 15th Mar 2017

    I ordered this to make chapatis - Indian unleavened flat bread - and it was excellent. It is hard to find organic durum flour locally. I only wish our organic store would carry Montana flour. Is it possible to make that happen? Do you have distributors on the east coast? I live in Maryland.


  3. great quality 5 Star Review

    Posted by on 17th Jan 2017

    Got excited when I received the flour. Made my pasta flour mixture. Made my first lasagna sheets, family raved, can't go back to store bought. I will definitely return for more flour.


  4. Excellent for pasta! 5 Star Review

    Posted by on 12th Jan 2016

    I received a pasta making cookbook for Christmas and the main recipe for basic pasta contains this hard to find durum flour. After scouring the web in search of this necessary ingredient, I came across the Montana Flour website. Even though the shipping cost me more than the product itself, it is STILL less expensive per pound than the others. It's organic too! I will continue to shop with Montana Flour from now on.


  5. Great for homemade pasta 5 Star Review

    Posted by on 25th Nov 2015

    I ordered a bag after realizing King Arthur Flour was charging more than three times the amount for non organic durum. The color is slightly darker than I expected, but it didn't make any difference in the finished product. For what it's worth, I'm using the new Philips Pasta Maker that extrudes the dough. Not quite sure how easy hand mixing and rolling would be with a strong flour such as this. I'll be reordering when this runs out. I do not use 100% durum, as that would not work very well in a home setting. The ratio is 50% durum to 50% pasta flour type 00.