Pasta

Diseño sin título (26)
Diseño sin título (26)

Pasta

Make pasta with Tritordeum

Tritordeum is an alternative to durum wheat and wheat in all types of pasta applications.

Typical applications include:

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Fresh Pasta:

  • Usually made with flour
  • With or without filling
  • With or without egg
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Dry Pasta:

  • Usually made with semola
  • 100% Tritordeum or mixed with durum
  • With or without egg

Benefits on processing and product include:

*in comparison to similar products baked with wheat flour

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Process Benefits*:

  • Shorter kneading (-30%)
  • Better water retention (+10-20%)
  • Egg reduction (-10%)
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Product Benefits*:

  • Less stickiness after boiling
  • Less breakage in filled pasta
  • Lighter texture, better taste

Find here our best Pasta recipes

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Fresh pasta from Jesus Monedero:

  • Tritordeum flour or semola: 100%
  • Water: 45%
  • Salt: 2%

To make egg-based pasta, just replace the water with 55% whole egg.

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