There were two bags of flour in the middle of the table. Laura, who was teaching me how to make a pasta shape called strascinati, unrolled the tops of the bags, which sent puffs of white into the air. She then suggested I put my right hand in one bag and my left in the other. Enjoying the lucky dip approach, I put one hand into smooth almost-silkiness. That was grano tenero, or soft wheat flour, Laura explained, as she poured us tea. My other hand, meanwhile, met something completely different, granular, and sandy – grano duro, hard or durum wheat flour, she noted, as I lifted my hands…
Source: The Guardian
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