What is Duram Wheat?

Durum wheat (Triticum durum) is a species of wheat that is primarily used to make pasta and other semolina-based products. It is widely grown in warmer climates and is known for its high protein content, which gives pasta made from durum wheat a chewy texture and a slightly nutty flavour.

Characteristics of Durum Wheat:

1. High Protein: Durum wheat has a higher protein content compared to other wheat varieties. This protein forms a strong gluten network when mixed with water, which is essential for the texture of pasta and other semolina products.

2. Hard Grain: Durum wheat grains are harder than other wheat types. This hardness contributes to the al dente (slightly firm) texture of pasta made with durum wheat.

3. Amber Colour: Durum wheat grains are typically amber in colour, which is often reflected in the colour of the pasta.

4. Semolina: Durum wheat is primarily milled into semolina, which is a coarse, granular flour. Semolina is used in pasta, couscous, and other semolina-based dishes.

5. Popular Varieties: Some well-known varieties of durum wheat include Triticum durum var. durum, Triticum durum var. carthlicum, and Triticum durum var. hordeiforme.

6. Cultivation and Production: Durum wheat is cultivated in many regions around the world. Major durum wheat-producing countries include Italy, Canada, the United States, and Russia.

7. Pasta: Durum wheat is mainly used to make pasta. Pasta made with durum wheat is known for its texture and holds its shape well during cooking, making it popular in various cuisines.

8. Other Products: In addition to pasta, durum wheat is also used to make couscous, bulgur, and some bakery products.

Overall, durum wheat is an important crop known for its high protein content and is primarily used to make pasta, contributing significantly to the world's production and consumption of semolina-based products.