Durum Wheat

Its high protein content, as well as its strength, makes Durum wheat especially suited for making pasta. Popular in North African and Arab dishes it is the grain of choice for couscous, semolina, bulgur and round flatbreads.

Attributes

Large amber colored kernels and plump shape.
The hardest and highest protein of all wheats.
Ideal properties for making the best pasta. Pasta made from durum is firm with consistent cooking quality.
Durum’s endosperm is hard enough to hold together creating a granular product called ‘semolina’ when milled. When mixed with water it forms a stiff dough that can be pushed through dies, or metal discs with holes, to create hundreds of pasta shapes.
Unique yellow endosperm gives pasta a deep golden hue.
Rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.
Very popular in North Africa where un-ground or coarse ground Durum wheat it is used for semoulina, couscous, bulgur, flatbreads and pilafs.