Word: durum
(lookup in dictionary)
(lookup stats)
Dates: during 1980-1989
Sort By: most recent first
(reverse)
...price jump came sooner than economists had predicted, primarily because some food-processing companies raised their prices before they started paying more for their raw materials. But many producers have not yet hiked their prices; when they do, further retail increases are likely. The devastation of the durum-wheat crop in North Dakota, for example, is bound to result in heavy markups on pasta. The Agriculture Department maintains that the inflation rate for food this year will stay within its predicted range of 3% to 5%, but that forecast is looking increasingly wishful...
...decision struck down a 1967 law that requires all pasta sold in Italy to contain durum wheat flour, which is firmer and more expensive than other varieties. Italians, of course, will still be able to buy their favorite pastas, but their grocery shelves will also contain what the newspaper La Repubblica called "gluey and insipid pasta from Germany or the Netherlands...
...Montana to Minnesota, which accounts for one- fourth of the year's total harvest, may amount to only 250 million bu. That is less than half of last year's level. Result: consumers are likely to pay higher prices for pasta, much of which is made from the northern durum wheat. Should the drought persist through the summer, the same will hold true for soybean- based foods, which range from trendy tofu to salad dressing...
...process begins in huge vats, where water is mixed with the coarse- grained durum wheatmeal called semolina that gives Italian pasta its uniquely toothsome texture and flavor. The resultant crumbly paste is then extruded through bronze bar molds pierced with openings to produce the desired shape. For the long strands of pasta that have holes in the center (so they will cook more evenly), the paste is forced through ring-shaped openings around center cores that make the final product hollow...
...year inhaled 2 billion Ibs. of pasta, about 9 Ibs. per person, propelling the U.S. to second place in the world as a pasta consumer; Italians down some 60 Ibs. each annually. Virtually every city of any size has specialty stores selling freshly made pasta, as well as hard durum wheat flour for knead-it-yourselfers, and imported cheeses, sauces, oils, olives and herbs to anoint each dish. A sophisticated caterer can offer whole pasta dinners, starting with pisarei e fasoi (bean soup with gnocchi and prosciutto) through bigoli all'anitra (Venetian wheat pasta with poached duck) and baked...