Australian Durum Wheat
What is Durum Wheat?
Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. Durum kernels are amber-coloured and larger than those of other wheat classes. Its unique yellow endosperm is what gives Vetta pasta that golden hue.
How is Durum Wheat Milled?
The durum grain is milled through a lengthy, 18-stage process, until it produces a fine grade semolina – essentially an unrefined, granular substance a little like polenta in consistency. Semolina contains the endosperm of the grain, still in a granular form (wheat flour is refined semolina) and it is this granular consistency which is needed to make a good pasta dough.
Why Australian Durum Wheat?
The best Australian Durum Wheat (some even say the World's best!) is grown in the "Golden Triangle" area of Northern NSW – between Moree, Narrabri, and Inverell. Vetta Pasta sources all of its durum wheat from selected growers in that area. Did you know that Australian durum wheat growers export the balance of their wheat to Italy?
What Does ’al dente’ Mean?
Pasta made with premium quality durum wheat doesn’t stick. This is why when cooking Vetta Pasta, the water remains relatively clear, not cloudy, a sign that the starches are being retained. It also delivers a superior al dente texture which means the pasta is still slightly firm when bitten.