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Why we mill on Tuesday
Semolina goes stale faster than anyone selling it will tell you. So we buy the grain and not the flour.
A bag of durum semolina is sold with a twelve month date on it. That date describes when it becomes unsafe, not when it stops being good. The oils in the germ start to turn within about three weeks of milling, and by week six the dough has a flatness you can taste but cannot name.
So the mill runs on Monday, the room is dark, and Tuesday service is the first that touches it. By Sunday lunch the same flour is at day six and it is still the best thing we can put on a board. On Monday it starts again.
This is not romance. It is the single largest difference between pasta that tastes of wheat and pasta that tastes of the shape it was cut into.