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Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
Semolina is the name given to coarsely milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize ) as well.
Spaghetti. Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [1] It is a staple food of traditional Italian cuisine. [2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum -wheat semolina. [3]
Carbs: 39 g (Fiber: 7g, Sugar: 1g) Protein: 8 g. With one ingredient, whole grain durum wheat four, this whole grain pasta is a winner. You'll get 7 grams of fiber and 8 grams of wholesome plant ...
Semolina vs. Whole-Wheat Pasta Traditional pasta has a white or yellow-ish tint, while whole-wheat pasta is often tan or brown. Flavorwise, whole-wheat pasta can also taste a bit different.
Pasta made from durum wheat. Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, [6] with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as ...
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