I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing.
I like fresh pasta and have experimented with certain recipes and proportions of eggs, bread flour, semolina and durum flours. However, now I wanted to go into a little more detail regarding the flour but I am lost in translation.
My understandment so far:
- Semolina is the specific way of taking a grain (which layers and parts) and converting it to "powder".
- Durum wheat is different from the typical wheat used for white bread flours.
- Semolina from durum wheat (sometimes seen in recipes as "semolina flour" or simply "semolina") is used in certain pasta recipes.
- "Non-semolina" durum wheat flour exists and I cannot find the proper term for that in English. But I have it. And it's different from semolina.
First of all, are my understandings correct so far? Can some english native-speaker confirm the common terms for those things and what should I search for? Bonus points if there is any Italian speaker that can say them in Italian --that will allow me to search and understand more recipes, and I don't believe in automated translators for such niche terms.
And my main question, why and when may I use semolina and non-semolina durum wheat, and should I (may I?) combine it with bread flours? Should I change those proportions when doing egg-based fresh pasta? How will change the texture and flavour of the pasta when changing those flour proportions?