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.