Pasta Flour

Commercially produced dried pasta, like spaghetti, is made from semolina, a coarse hard flour made from durum wheat, which produces the very stiff dough needed for the best manufactured dried pasta. Less than 5 per cent of all wheat produced in the world is durum, the hardest of all wheat grains, that is, its kernel has the highest protein content, making it too hard for bread-making. Durum semolina is not practical for domestic use, being too hard to knead by hand and tough enough to burn out the motor of any domestic food mixer in minutes.