Question
Asked 21st Nov, 2013

Particle size of flour for making pasta

What should be the particle size of flour for making pasta?

Most recent answer

24th May, 2015
Nicola Caporaso
Campden BRI
Durum wheat is of course the most adequate for making pasta. The obtained "flour" has different properties from soft wheat, influences by the shape of the particle, and the quite larger particle size.
You can have here more information about it:

All Answers (4)

Let me here refer to the legal characteristics of the "Pasta" par excellence: italian pasta!
DECREE OF THE PRESIDENT OF THE REPUBLIC OF ITALY. February 9, 2001, n. 187
Regulation for the revision of the legislation on the production and marketing of flour and pasta, in accordance with
Article 50 of the Law of 22 February 1994 no. 146.
Article 2. Flours of durum wheat.
1. It 'called "durum wheat semola", or simply "semola" the sharp-edged granular product obtained by grinding and
subsequent sifting the wheat, freed from foreign matter and from impurities '.
2. It 'called "durum wheat semolato", or simply "semolato", the product obtained by grinding and sifting the wheat
freed from foreign matter and from impurities', after the extraction of the “semola”.
3. It 'called "whole wheat durum semola," or simply "whole semola”, the sharp-edged granular product obtained
directly from the grinding of the durum wheat freed from foreign matter and from impurities.
5. The durum wheat flours intended for trade are produced in the types and with the following characteristics:
See
Attachment 1 ...
Article 6. Pasta.
1. They are called "pasta made of durum wheat semola" and "pasta of durum wheat semolato" the products obtained by wire drawing,
laminating and subsequent drying of doughs prepared respectively and exclusively:
a) with durum wheat semola and water;
b) with durum wheat semolato and water.
2. It 'called "pasta of whole durum wheat semola" the
product obtained by wire drawing, laminating and subsequent drying of dough prepared exclusively with semolina
wheat semolina and water.
3. The pasta intended for trade is only produced in the types and with the following characteristics:
See
Attachment 2...
4. Without prejudice to the pasta for marketing to other European Union countries or to other countries with
Agreement on the European Economic Area, as well as intended for export, pursuant to Article 12, paragraph 1, for the
manufacture of dry pasta it's forbidden to use tender wheat flours.
ERRATA CORRIGE
3. It 'called "whole wheat durum semola," or simply "whole semola”, the sharp-edged granular product obtained directly from the grinding of the durum wheat freed from foreign matter and from impurities.
2. It 'called "pasta of whole durum wheat semola" the product obtained by wire drawing, laminating and subsequent drying of dough prepared exclusively with whole durum wheat semola and water.
ERRATA CORRIGE 2
3. It 'called "whole durum wheat semola," or simply "whole semola”, the sharp-edged granular product obtained directly from the grinding of the durum wheat freed from foreign matter and from impurities.

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