Common wheat or durum wheat? Regular flour or whole-wheat flour? Fine-ground or semolina flour? Organic or non-organic?
Whatever your choice, the important thing is to learn how to read the labels on the flour you choose to buy and possibly tracking its supply chain, too.
Flour cannot be found in nature and cannot be consumed as is. It originates from wheat and in order to decipher its qualities we must find out where it comes from.
First of all, we must understand how flour is made.
Whether it is made from spelt, wheat or any other cereal, it all starts off with the harvesting
of spikes which contain grains.
These are cleaned in order to completely or partially remove the fibre-filled bran from the
This varies based on whether white, refined or partially whole-wheat flour is being produced.
The next step is grinding – which was once done solely by stone – followed by sifting.
During this last step, the flour goes through a milling process that will lead to the production of various types of fine or coarse flour.
Nowadays the manufacturing and production of flour is a highly automated process.
For this reason, it must be monitored constantly as contaminations are easy and frequent.
For this reason, it is always best to opt for flour made in mills that make their own wheat.
This ensures that the product is completely free from toxic pesticides, herbicides and
chemical additives that are normally used to grow crops.
THE FLOUR AT MAESTRI DELLA PASTA
Like everything at Maestri Della Pasta, the selection of flour we use for our fresh pasta was preceded by an attentive analysis of its technological and nutritional qualities.
Though it is important for flour to be as manageable as possible, the quality of the protein content must not be affected.
The selection would not be justified otherwise.
We have a balance by choosing hard grain flours from Altamura.
Not only do these improve on the product’s organoleptic qualities, they also give it an ideal consistency for it to be bronze drawn thanks to its glass-like, thick granules.