U.S. Wheat Associates (USW) brought a dozen pasta production specialists from around the world to North Dakota for a Northern Crops Institute (NCI) course designed to provide a better understanding of U.S. wheat and how wheat quality affects pasta quality. The course also helped attendees understand that, while pasta production is focused mostly on semolina from durum, pasta can be produced with other classes of U.S. wheat, such as hard red winter (HRW) and hard red spring (HRS).
The course took place a full two months before the upcoming World Pasta Day, which is Oct. 25. But the folks at NCI could argue they experienced a World Pasta Week – participants in the Aug. 21-25 course came from Morocco, Egypt, Nigeria, South Africa, Mozambique, Chile, Mexico City, Honduras, Venezuela and the Dominican Republic.
This short video produced by NCI features participants talking about the opportunity. It also features USW Regional Technical Director Peter Lloyd, who offered the course valuable insight into optimal milling processes for pasta.