Durum's Endosperm

• Durum is unique among wheat classes in that its endosperm – the heart of the kernel -- is not creamy white but yellow. This is what gives pasta its natural golden hue. The endosperm of durum wheat is exceptionally durable and doesn’t break down when milled. This durability yields the hard granules of semolina and is what helps pasta hold its shape. In the United States, 68 percent of all durum wheat is grown in North Dakota, and durum flour is finely ground semolina.

Protein and Gluten

• The gluten-forming proteins in wheat flour – glutenin and gliadin – are important considerations when making dough for pasta, pizza or bread. The high levels of these proteins occurring in durum wheat combine with liquid to form gluten, which gives dough its elasticity and structure. Kneading your dough further increases its ability to stretch and hold shape. Bread flour, all-purpose flour and durum flour all contain high levels -- 12 to 14 percent -- of these vital gluten proteins.

Making Pasta

• The high protein content in durum wheat also gives strength and elasticity to the strands of dough formed when making pasta. The question of which flour to use – fancy durum or semolina – is one of personal preference. Semolina flour has a courser grind than fancy durum flour, absorbs less water and is harder to work. The result when cooked is a pasta with a heartier texture. Many recipes for pasta use semolina or durum in combination with other flours.

Making Bread

• Durum flour traditionally is used to make an Italian bread known as Altamura, made with 100 percent durum flour. It also can be blended with all-purpose or bread flour to make rustic loaves or pizza dough. You also may substitute semolina for durum wheat flour when making bread.