Hi. Does anyone have any tips for grinding durum wheat at home for pasta flour? I have a Komo Fidibus Classic mill. We tried some tonight and ground it coarse on the first pass, then finer, then sifted it. I’d say 15% of the volume was sifted out. Is this fine enough for pasta flour or am I getting too much of the bran in it? We made pasta with it but it seemed a little tough.
Any advice would be appreciated!
USK
I’ve milled durum wheat berries and sifted them to a 92% extraction or so. In other words, most of the bran stayed in the flour. Mixing that high extraction flour about 70:30 with all purpose flour I made egg noodles with good texture. If you were making 100% durum noodles with 85% extraction flour you had more bran than I did, I expect (haven’t done the math to confirm)
In my mill (Salzburger Grain Mill MT12) the durum berries break differently from other wheat. I’m guessing they kind of shatter into smaller pieces. I say that because at the same mill setting durum sifts out at a higher extraction.