THE OTHER PASTA
Gluten It’s a protein complex contained in wheat and many other grains (spelt, rye, oats, barley). Certain grains (like rice, corn, millet, sorghum, teff) and so-called pseudograins, such as amaranth, quinoa, buckwheat, cassava, lack gluten altogether.
two fatty acids these become monoor di-glycerides. Used as emulsifiers..
als: in Teflon, bronze, more recently in gold, silver and platinum.
Lecithin From the Greek “egg yolk”, as the element that contains the most lecithin. Among the major containers of lecithin are wheat germ, soy oil and butter (chemically, a phosphatidylcholine). Fights cholesterol. An emulsifier.
Einkorn An ancient grain, the first domesticated by man 7,500 years before Christ. It has a low gluten content and leavens very little. The wild type lives naturally in Anatolia and the Middle East and is widespread from Jordan to the Balkans. Today it’s a marginal grain that’s difficult to process. It’s used a lot for bulgur and mostly cultivated in Lombardy (the Shebar of the Brescia province), Piedmont (Enkir) and in Sardinia (Grano di Atlantide di Orosei).
Turanic Coming from the lowland of the Turan, the sinking basin between modernday Turkmenistan, Iran, Uzbekistan and Kazakhstan and one of the world’s largest sandy expanses.
Mono and diglycerides of fatty acids Derived from triglycerides (non-water soluble fats) formed by three fatty acids with a single glycerol molecule (water soluble): by removing one or
Die The plate at the end of the extruder from which the pressed dough comes out and which gives the pasta its shape. It can be of different materi-
GAMBERO ROSSO
21
SEPTEMBER2019
Wheat sensitivity The allergic reaction to contact and inhalation of wheat flour and/or powder and is always linked to gluten. The symptoms are rhinitis, asthma (once called baker’s asthma) and all the different symptoms of allergies in general. It’s detected with the Prick test and the Rack test. In addition to gluten, mites, albumins and globulins can also affect people who suffer from it.