According to the Italian law “pasta secca” (dry pasta) can be made only with durum wheat semolina. At Baia Pasta we use organic durum wheat semolina milled with a high extraction rate to improve flavor and texture.
Materials: Durum Wheat Flour and Water
Made by: Baia Pasta
Made in: USA
Specifications: 16 oz.
Durum wheat was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C., that 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. In fact, Italian law requires that all dry pasta is made exclusively by durum flour, or semolina, as a guarantee that consumers get the real deal.
Baia's organic durum wheat flour comes predominantly from the Rocky Mountains region of the US (Montana and, in minor quantities, Colorado and Utah) and is a blend of different flours. The grain is milled finely to allow a consistent extrusion. The extraction rate they ask to their miller is much higher than average (70% instead of 60-65%) in order to have a semolina richer in nutrients and minerals. Hence, the flavor of the semolina, exalted by their slow-drying and cold water kneading techniques, is deeper and more complex.