20 February 2009 | By Frank A. Manthey, Associate Professor, Durum Wheat Quality/Pasta Processing Laboratory, North Dakota State University and Gurleen K. Sandhu, Graduate Research Assistant, Durum Wheat Quality/Pasta Processing Laboratory, North Dakota State University
Traditional pasta is made from semolina and water. Its simplicity in composition has made it an inexpensive meal that is familiar to many people worldwide. The milling of durum wheat into semolina removes the bran and germ which are rich in dietary fibre, vitamins and minerals. To offset the loss…