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Worth1 · November 28, 2015

I just got through looking on a Chef's Talk forum about using hard red winter wheat to make pasta.
Buy the time I got through 20 posts I gave up and realized these people didn't know a thing about wheat.
Be it gluten content, name or protein content.
One person said you could use it but you couldn't make it very thin.
Another person said you could use durum but semolina was better.
Well semolina is made from durum.
Yet another person said semolina had the highest gluten, no this isn't true it is low in gluten.
Well anyway here is a sheet of bread flour rolled out to the number 9 setting the thinnest you can roll it.
You can see through it.
It cooked up great.
These must be young chefs.
Worth
IMG_20151128_50525.jpg

November 28, 2015	#1542
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I just got through looking on a Chef's Talk forum about using hard red winter wheat to make pasta. Buy the time I got through 20 posts I gave up and realized these people didn't know a thing about wheat. Be it gluten content, name or protein content. One person said you could use it but you couldn't make it very thin. Another person said you could use durum but semolina was better. Well semolina is made from durum. Yet another person said semolina had the highest gluten, no this isn't true it is low in gluten. Well anyway here is a sheet of bread flour rolled out to the number 9 setting the thinnest you can roll it. You can see through it. It cooked up great. These must be young chefs. Worth IMG_20151128_50525.jpg Last edited by Worth1; November 28, 2015 at 06:13 PM.