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WHAT
IS PASTA? (2 of 5)
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Hospitality
and Catering |
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| Durrum wheat - which is one
of the strongest (hardest wheat) flours
- is used in the production of fresh and
commercial pasta. |
| The wheat has
a distinct yellow colour, with a protein
content of approximately 15% |
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| Durrum wheat is made into a SEMOLINA
flour, which is then mixed with water and
the tough dough manufactured by extrusion
into an array of shapes and sizes. Much
of the pasta produced today is dried for
the convenience market. |
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| Durrum
WHEAT is grown in mainly the southern
central regions of Italy, the Mediterranean
basin, the Middle East, Russia, and
the U.S.A. |
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| This
strong or hard wheat is used because
weaker flours will become soft and sticky
when cooked and have a distinct floury
taste. |
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