Durum Wheat was developed by artificial selection of the domesticated emmer wheat (like emmer, durum wheat is awned) strains formerly grown in Central Europe and the Near East around 7000 B.C., which developed a naked, free-threshing form. Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum perfect for the production of pastasciutta. Italian law requires in fact that all dry pasta is made exclusively by durum flour, or semolina, as a guarantee that consumers get the real deal.
Our organic durum wheat flour comes predominantly from the Rocky Mountains region of the US (Montana and, in minor quantities from Colorado and Utah) and is a blend of different flours. Starting from the end of 2012 we will begin using durum wheat grown in California (in the surroundings of Chico and in Siskyou County). The grain is milled finely to allow a consistent extrusion. The extraction rate we ask to our miller is much higher than average (over 80% while the usual rate is around 65%) in order to have a semolina richer in nutrients and minerals than the normal one. The flavor of the semolina, exalted by our slow-drying and cold water kneading techniques, is therefore deeper and more complex.
Our cuts with durum:
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