Ancient grains, heritage grains and heirloom grains

[MacDaddy]

What are the varieties of ancient grains, heritage grains and heirloom grains? Where did they originate? Which ones are good for pasta?

[MachineBuilder]

Here are a few articles related to this subject:

The New York Times, "Know Your Heirloom and Ancient Grains"

https://www.nytimes.com/2015/03/18/dining/know-your-heirloom-and-ancient-grains.html

Bakingbusiness.com, "Q&A: La Brea Bakery discusses heirloom grain fundamentals"

https://www.bakingbusiness.com/articles/46472-qa-la-brea-bakery-examines-heirloom-grain-fundamentals

[MachineBuilder]

Heirloom, ancient and heritage grains seem like a good way to add different flavor to pasta.

Any recommendations on which ones to use for pasta?

Are there any milling or processing considerations when using these grains for pasta?

[GreatNorthern]

I'm interested in Kamut. How is the texture when run as whole wheat?

[Fideuer]

No es un grano duro antiguo pero hace bastantes años el Mexicali era un grano duro precioso ,en casa lo habíamos cultivado, realmente mi zona no era demasiado buena para el grano duro , pero como fue un año con pocas lluvias al final de ciclo ,se hizo un grano grande y vitreo y dió una pasta de las mejores ,
(He notado que el traductor es muy malo y lo que escribo no sale bien escrito)

[MacDaddy]

Does anyone have any experience with the ancient grain from Africa called Fonio? Does it work well in making pasta? Is there any pasta brands that are using it successfully?