Handmade pasta & Italian provisions await at Semolina, which opens Oct. 22

By Lori Fredrich
Senior Food Writer, Dining Editor, Podcast Host

As I write this, handmade Italian bucatini and mafaldini are drying inside the kitchen at Semolina, the new retail shop at 2474 S. Kinnickinic Ave. which will welcome its first customers beginning at 11 a.m. on Friday, Oct. 22.

The pastas – made by owner Petra Orlowski using finely milled organic durum wheat flour from Central Milling in Utah and locally grown stone ground flour from Wisconsin's Meadowlark Organics – were extruded with Italian bronze dyes, leaving their exterior purposefully rough so that it catches every drop of tasty pasta sauce.