Pasta, in all its shapes and sizes, is loved the world over and can
now call itself the world’s favourite food. In a global survey by Oxfam,
pasta has overtaken other staples such as meat and rice to be the most
widely eaten food as it soars in popularity in countries such as Brazil
and South Africa.
Italy remains the number one producer and consumer of pasta.
Each region of Italy has its own variations and specialities. The
most popular shapes are conchiglie (shells) and farfalle (bow ties).
By Italian law, all pasta made there must use durum wheat. This wheat
is different to the wheat grown to make bread flour; having a higher
gluten content and typically being more golden in colour hence the
yellowy colour of pasta.
grainchain.com has a whole section on the science of baking.
Aimed at 11-14 year olds this section aims to uncover the science
behind the remarkable natural processes involved in making bread rise
including the role that gluten plays.
You may also like to indulge in the world’s favourite foodstuff and
get cooking. We have a quick, simple, tasty and nutritious recipe for tuna pasta bake that should feed a group of four.