whole durum wheat = not safe to eat raw
there's toxins in it, which you likely know or have experienced, or have researched
so that's safety reason for why you have to cook it
for both whole durum wheat pasta
and for semolina pasta
* what is the minimum cook time (about) that makes each of these pasta technically cooked, and thereby safe?
question applies more to whole durum wheat
dunno if semolina is safe to eat raw or not
all else equal, same pot, same amount, same stove, etc. etc. etc.
[ food analysis ] -- anyone highly knowledgeable and experienced in food that can recommend best sites for science-based food questions?
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