What type of wheat is generally used to make pasta?
Contrary to LindsayK’s stupid and poorly researched “professional” answer, the type of wheat used depends mostly on where the pasta is made and by whom. Under Italian law, pasta can only be made from Durum wheat semolina, and usually eggs (which LindsayK didn’t mention) and water. In the USA however, pasta can contain a wide variety of wheat and non-wheat ingredients. “Ronzoni Smart Taste Thin Spaghetti” for instance lists the following ingredients: Semolina (Wheat), Durum Flour (Wheat), Modified Wheat Starch, Calcium Phosphate, Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid. Modified wheat starch is an unnatural non-flour ingredient that includes monosodium glutamate. Tinkyada pasta, in contrast, is made for those who can’t tolerate wheat, and includes only stone-Ground Brown Rice, Rice Bran and Water. Because there is no ingredients standard in the USA, American consumers are advised to always read the label before choosing a pasta.
