Durum wheat

Durum wheat, Triticum durum, is a hard wheat species whose flour is notably glutinous and yellow, the essential raw material for pasta, couscous, and bulgur. Its very hard kernels yield coarse semolina rather than fine flour, and its high protein content with strong gluten gives pasta the firm, elastic bite that resists overcooking, while natural carotenoid pigments provide the golden colour consumers expect. Quality grading for pasta manufacture emphasizes vitreousness, protein content, and freedom from sprout damage and mycotoxins, since these determine cooking quality and safety. Grown mainly in Mediterranean climates and the North American plains, durum commands premium prices over bread wheat when quality specifications are met.