Farina

This generic term, probably derived from farro (spelt), denotes the product of milling any dry seed, grain or pulse. While the word farina on its own is only used to describe wheat flour, other ground grains are described in the same way, hence farina di mais (cornflour or polenta), farina di orzo (pearl barley flour), etc. With the addition of liquid and spices, flour was found to be an endlessly versatile ingredient which could be made into pasta, bread, biscuits, or used as a thickening for sauces and soups. Flour is graded by its fineness and its suitability for different types of cooking: farina 00 (doppio zero) is used for fresh pasta and cakes; tipo 0 is used for bread. See Grano Duro, Frumento.