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I didn't taste it yet, but texture and preparation affect a lot the taste of pasta, in general.

Also, this is made with semolina flour, which is different (and much better IMHO) from the flour used to make pasta usually (in Italy and in the rest of the world).

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I wouldn't call semolina unusual at all. De Cecco [1], probably the best of the bigger Italian brands, makes all their pasta products with 100% semolina (pasta di semola di grano duro). Bigger, cheaper brands such as Barilla use either the lower-grade durum flour or a mix of semolina and flour.

(For those confused with the terminology: Both come from durum wheat, but semolina is milled more coarsely from the bran, whereas durum flour is everything else, milled to a finer flour.

[1] http://www.dececco.it/us_us/

You're very right, and thanks for the detailed clarification!

I got confused with the terminology, apparently my brain doesn't work well when trying to speak three languages at the same time :)

Durum wheat is used to make both pasta and semolina.

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