Flour for Pasta
Wheat, as raw material for making flour, has many types and comes from different places. British, Canadian, American, Arabic, Russia and Australia are countries that generate a lot of wheat.
The existence of several seasons in wheat producing countries, making quality of wheat flour and its uses became different. Durum wheat, Triticum and hard durum wheat is the best type for making pasta semolina as a raw material. High protein content, ranging from 17%, heat resistant, rigid, and nature does not easily break after being processed.
High protein flour would become gluten when mixed with water, making the results more pronounced chewy pasta. Before milled into semolina, wheat seeds were cleaned and peeled first. Semolina flour is also called secondary milling stage. Yellowish color is still as yet experienced the process of protein breakdown. Use semolina pasta as materials are preferred because they require less water, so the results are not quick pasta stew mushy.
Making pasta is done with modern machines, ranging from processing to shape until drying. Traditionally, wearing alt manual, and is known as fresh pasta. The addition of eggs and olive oil is often done to give a more delicious flavor. For household production, semolina is sometimes difficult to come by, so replaced with a high protein flour grades. Italians are very fond of vegetables such as basil (a type of basil), spinach and tomatoes. They often mix into the pasta dough so as to create a sense of pasta shapes and new. For the vegetarians, pasta dishes, including favorites and widely consumed as food diet.