Chapter 3 · From Grain to Pasta

What we make from flour

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Many good things from one flour

From a handful of flour we can make many good things: bread, pasta and noodles, griddle flatbreads, pies and cakes. It all starts from a dough — a simple mix of flour and water (and sometimes eggs, yeast or sourdough).

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Pasta and bread: the science of dough

When we knead dough, the proteins in the flour form an elastic web called gluten. Gluten keeps the dough stretchy and holds its shape — that is why pasta doesn't fall apart. Bread rises because sourdough or yeast ferments and makes gas. When we boil pasta, the starch absorbs water and softens.

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The Buzău tradition

In Buzău, flour becomes homemade noodles, sourdough bread and griddle flatbreads — recipes passed down from generation to generation. Homemade food has real flavour and we know exactly what is in it.

📌 Bobiță's discoveries

✦Gluten makes dough stretchy and holds its shape.
✦Sourdough bread rises because fermentation makes gas.
✦Boiling pasta makes the starch absorb water and soften.
✦Homemade food beats ultra-processed food.

🔬 Science at the microscope

The Slow Food snail says

Homemade, slowly fermented, with local ingredients — the opposite of ultra-processed food. Good food takes time and care.

On to the treasure quiz