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Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
Pasta made from durum wheat. Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, [6] with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as ...
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.).
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
Dumplings, such as gnocchi (made with potatoes or pumpkin) and noodles such as spätzle, are sometimes considered pasta. [100] Pasta is divided into two broad categories: dry pasta (100% durum wheat flour mixed with water) and fresh pasta (also with soft wheat flour and almost always mixed with eggs). [101] Pasta is generally cooked by boiling.
Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved.
The origin is to be found in the millenary scheme of the peasant cultivation-alimentation in the Mediterranean area, mainly based on the cultivation of wheat. The manual processing of malloreddus in the home was done by mixing durum wheat semolina with water, and rolled up strips of pasta about 15 cm (5.9 in) long, which were cut into cubes.