Dear Everyone:

As far as I know, pasta is made of DURUM WHEAT.

What is exactly the difference between durum wheat and ordinary wheat?
Is it possible to make pasta with ordinary wheat?

Thank you for reading and replying!

--Roland

> ha scritto nel messaggio > As far as I know, pasta is
made of DURUM WHEAT.
>
> What is exactly the difference between durum wheat and ordinary wheat?
> Is it possible to make pasta with ordinary wheat?
> --Roland

Durum is one variety of hard wheat. One makes eggless pasta from hard
wheat. When making pasta with egg, use regular flour.
100 g of flour, pinch od salt, an egg. That's all, folks.

everybody

> wrote in message
...
> Dear Everyone:
>
> As far as I know, pasta is made of DURUM WHEAT.
>
> What is exactly the difference between durum wheat and ordinary wheat?
> Is it possible to make pasta with ordinary wheat?
>
> Thank you for reading and replying!
>
> --Roland

IMHO
Durum wheat = Pasta
AP flour = Noodle

Dimitri

"Dimitri" ha scritto nel messaggio
wrote in message
>> Dear Everyone:
>> As far as I know, pasta is made of DURUM WHEAT.
>>
> IMHO
> Durum wheat = Pasta
> AP flour = Noodle
>
> Dimitri

59 million Italians disagree, but hey, what do they know, you could still be
right?
>

"Giusi" wrote:
> "Dimitri" writes:
>
> �wrote in message
> >> Dear Everyone:
> >> As far as I know, pasta is made of DURUM WHEAT.
>
> > IMHO
> > Durum wheat = Pasta
> > AP flour = Noodle
>
> > Dimitri
>
> 59 million Italians disagree,

Billions of Asians disagree.

"Sheldon" > ha scritto nel messaggio "Giusi" wrote:
> "Dimitri" writes:
> > Durum wheat = Pasta
> > AP flour = Noodle
>
> > Dimitri
>
> 59 million Italians disagree,

Billions of Asians disagree.

Do they? Are you sure that any Asians use AP flour or have even heard of
it?

"Greasy Giusi" wrote:
> "Sheldon" writes:
> > "Greasy Giusi" wrote:
> > "Dimitri" writes:
> > > Durum wheat = Pasta
> > > AP flour = Noodle
>
> > > Dimitri
>
> > 59 million Italians disagree,
>
> Billions of Asians disagree.
>
> Do they? �Are you sure that any Asians use AP flour or
> have even heard of it?

Typical guinea pinhead... agriculturally Italy is almost a third world
country... most of their food is imported out of neccessity, most of
its wheat comes from Asia. Italy has never throughout recorded
history produced enough food to feed itself... dago red for bread...
dago red for bread... can you spare a little bread... <G>

The only commodities Italy is rich in are whores and pickpockets.

Ahahahahahahahahahahahahahahahahaha. . . .

http://nue.okstate.edu/Crop_Informat...Production.htm

qqu wrote:
>
> As far as I know, pasta is made of DURUM WHEAT.
>
> What is exactly the difference between durum wheat and ordinary wheat?

There is no such thing as "ordinary" wheat... there are many specific
strains of wheat. Durum is but one high gluten wheat, fine for breads
and pastas but not recommended for cake and pastry. Typically wheat
flour is a blend of various types of wheat, rare is durum used
exclusively except as semolina for pasta and a particular very dense
bread, but even then the flour used is not pure durum, it's typically
a blend containing mostly durum, because with particular pastas
different properties are desired, ie, rolled and cut pastas and
extruded pastas require different properties

> Is it possible to make pasta with ordinary wheat?

Assuming by "ordinary" you mean "all purpose wheat flour", which is a
blend of both hard and soft wheats... it will also produce excellent
pastas. Wheat flours are a blend because every season's wheat crop
has different properties, like how orange juice is a blend of 3-4
different types of oranges.