Separating endosperm in Durum Wheat for Pasta flour
I'm a chef who is new to the world of home milling and fascinated by its potential. I'v worked in fine ding for ten years and not once have I seen a chef go through the trouble of milling fresh flour. This is shocking to me. To that point, I'm interested in milling the endosperm of Durum Wheat Semolina flour to make fresh pasta. Obviously DW Semolina flour can be found in specialty markets, often from high quality farms in Italy or milled domestically. I'd like to mill it fresh and see if there is a discernible difference. I have only a Kitchen Aid attachment for the milling process and #100 sieve. I have some beautiful Durum Wheat from Purcell Mountain Farms which I plan to process. With these tools is it possible to achieve the golden color semolina flour that I've bought in the market? I'm new to the process but Im eager to learn and have the means to purchase additional equipment if need be. Any words of advice would be appreciated.
Thanks in advance!