An ingredient always present in the kitchen of Opera in the Kitchen is the flour, used to make pasta at home and to create other dishes.
What is the difference between durum wheat and wheat flour?
That of cereals is such a diverse world that it is easy to confuse characteristics and types. Precisely for this reason the differences between the varieties depend both from the cereal and the processing to which the cereals are subjected.
For example, what is the difference between common wheat and durum wheat? And what are the flours that can be produced with these two types?
These are two different plant species of wheat. In particular, the Triticum vulgare or aestivum (soft wheat, grown mainly in northern Italy) and Triticum turgidum durum (durum wheat, typical of the central-southern regions).
The durum wheat is cultivated in clayey areas and where there is little humidity: not by chance, in Italy it is typically produced in the South and in the Islands.
The flour obtained from durum wheat is the one known as semolina. The durum wheat semolina, having the ability to retain the starch inside, allows a perfect cooking of the pasta, unlike the soft wheat flour, makes the dough not stick.
The wheat grain is then characterized by being much more brittle and round in shape and opaque in color. White flour is malleable compared to that obtained from durum wheat. This type of flour called white flour is particularly used in the kitchen for making cakes, bread, pizza and egg pasta.
Types: Flour 00, Flour 0, Flour 1, Flour 2 or “semi-integral”, Wholemeal flour.