Lauren
Carol Field's book 'The Italian Baker' , in the chapter on Rolls and
Breadsticks describes 'Pasta Dura' from Emilia Romagna as a roll with a hard,
matte crust and a 'dense , stark white, slightly cottony interior' - close
enough for government work - according to Ms Field it's very difficult to
make by hand because of the low water content of the dough.
If you haven't got the Field book (if you can afford it it should be in every
breadbaker's kitchen) try and buy it - if not the name 'Pasta Dura' should
give you a head start - if all else fails i'll try and precis the Field
recipe for you
Live long and prosper
John Wright
Yorkshire, England