Word: semolina
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Dates: during 1980-1989
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...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...
Flat noodles like lasagne are forced between metal rollers that approximate the action of a rolling pin. Cut in proper lengths, pasta dries in warmers for seven hours and is then cooled before being packed in printed cellophane bags. The only additions to the basic semolina and water blend are vitamin enrichments required in certain states, including New York, California and Connecticut. (They are, in fact, added to all pasta shipped...