How Rava is produced?

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Semolina is found during the preparation of pasta powder. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.

The Italians learned this food process from the Arabs in the 9th Century since Arabs. Even though Rava is of the lowest quality of wheat and wheat flour, it is rich in flour supplements and protein.

Let’s see how Rava is separated from the wheat.

First, dusts are removed from the wheat.

Wheat is soaked in water for 36 hours and then ground. In this process, bran is removed first. The first product separated from wheat with unremovable bran is called Atta.

Then filtered a slightly thick particle filtered from the floor is called Rava.

After being nicely ground, the powder is called Maida.

A century before the British brought the machines for separating the bran, Rava from the wheat floor. Before, people used only the stone grinders.