After a bit of testing, my preferred sweet spot is 25 to 35 percent durum wheat to total flour in the recipe (for example, if there were 1000 grams of flour in the recipe, I'd suggest 250 to 350 ...

Durum wheat: 12 to 16 percent protein, used for semolina to make dried pasta; ... As the Food Network points out, whole-wheat flour's gluten-forming ability is compromised by the bran and germ, ...

Soft durum wheat, a versatile new version of the workhorse variety most often used to make pasta, is featured in a Washington State University fine dining program, but researchers say […] ...

Gnocchi is a popular dish to prepare, but when making it, it turns out there's only one kind of flour really worth adding to ...

With a growing inclination towards health and wellness, people are ditching flours for millets and grains and flours made ...

Durum wheat is called “pasta wheat” as all the higher quality pasta is made with 100% durum wheat, he said. Durum wheat is best known and grown as a spring crop in states such as North Dakota.

A 10% cricket flour blend in pasta enhances protein and minerals, offering a sustainable solution to malnutrition without ...

First I mixed regular “better for bread” flour with water in a little dish, then I did the same with special test flour made from a new type of durum wheat.