サルデーニャで作られている小麦はほぼすべて硬質小麦。
硬質小麦-通常、小麦粉として知られているのは軟質小麦。文字通り、硬質小麦は
壊れにくい非常に硬い穀粒。そのため、粗挽き＝セモリナにすることが
多い。軟質小麦と比べると抗酸化作用があるカロチノイドが豊富なので
黄色〜琥珀色をしている。硬質小麦のセモリナ粉は乾燥パスタに使われる
ことで知られている。軟質小麦よりタンパク質を多く含み、水分の吸収率が
良く、腹持ちが良い。
島では昔、その小麦を育て、収穫するまでの工程が男性の仕事、その小麦を粉にし、
パスタやパンに作り上げるのが女性の仕事だった。穀粒を洗い、乾燥し、粉砕し
(昔は石臼の周りを目隠しをされたロバに周らせて挽いていたそう)、いくつかの
ふるいを使い分けて粗挽きから粉末状までの粉にしていた。
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写真左は小麦博物館に展示してある石臼、右はいろんな種類の硬質小麦粉。
村祭りの中のイベントで昔ながらのふるいをかける様子を再現して見せてくれた。
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写真左から、穀粒をふるいにかけてゴミなどを取り除いているところ、
洗って乾燥させた穀粒を最新式家庭用の電気石臼機で挽いたところ＝全粒粉
全粒粉を一番めのふるいにかけてセモリナ粉とふすまに分ける
写真右端は見物客の女性が挑戦！
セモリナ粉を再び挽いたものがリマチナータ、さらに細かいふるいにかけた硬質小麦粉。
主にセモリナ粉はパスタ、リマチナータや硬質小麦粉はパンを作るのに使われる。
しかし昔はこれを何十Kgとしていたんだからすごいなぁ〜😣