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The Pleasantville Press
Pleasantville, Atlantic County, New Jersey
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Article argues that wheats from Algeria, Russia, Argentina, and US Dakotas rival Italy's for macaroni production due to high gluten content; laments underuse in American working-class diets despite nutritional value and affordability.
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It was contended for many years that no country could produce so excellent a macaroni as Italy, because of the species of hard wheat grown there, which is essential to its making. This wheat has a horny grain and contains a large amount of gluten.
However, the hard, flinty wheats of Algeria, of Tangarok, Russia, of Argentine and of the United States, especially the Dakotas, are as rich in the element needed as the best variety of the Italian farms. Durum wheat, therefore, is the pride of the Dakotas-the farmers have almost a monopoly of it.
An expert observer, speaking 30 years ago, said: "It is to be regretted that macaroni, spaghetti and vermicelli do not enter more largely into the dietary of the working classes of America, not less because of their cheapness and the ease with which they may be prepared than because of their nourishing qualities."
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Location
Italy, Algeria, Tangarok Russia, Argentine, United States Dakotas
Event Date
30 Years Ago
Story Details
Contention that Italian wheat is best for macaroni due to gluten-rich horny grain, but hard wheats from Algeria, Russia, Argentine, and especially US Dakotas are equally rich in gluten; durum wheat pride of Dakotas; expert regrets limited use in American working class diets despite cheapness, ease, and nourishment.