About Whole Durum Wheat:
Our organic whole durum wheat flour comes predominantly from the Rocky Mountains region of the US (Montana and, in minor quantities, Colorado and Utah) and is a blend of different flours. We use a semi-refined “semolato” of durum wheat (around 80-85%), that allows the full, earthy flavor of the whole grain to come through without the harsh bitterness and texture associated with whole wheat.
The word “whole” refers to the fact that all of the grain (germ and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours that contain only the endosperm–the internal part of the grain–which is rich in starches and proteins. Because the whole flour contains also the external part of the kernel, it has a more textured, brownish appearance.
Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.
We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.