Product Description

A wheat (Triticum durum) that yields a glutenous flour used especially in pasta —called also durum

Durum wheat is of the variety Triticum turgidum, a very hard wheat with a high protein content. It is used to make all pastas. The dough is less elastic than bread doughs, but this makes it easier to roll into pasta shapes. The durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. This is then ground into flour and used to make pasta. Semolina granules are used for cereals and couscous.

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