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 gets the real deal.
The word “whole” refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm, the internal part of the grain, rich of starches and proteins. Because the whole flour contains the remains of all of the grain, it has a more textured, brownish appearance.
Our organic whole 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).
Our cuts with whole durum wheat:
Notes | Permalink