A high-protein wheat variety commonly used for making pasta, durum wheat is a hard wheat with a rich golden color and a dense texture. It’s distinguished by its amber-colored kernels and its hard, glassy endosperm, which allows durum wheat to be milled into a coarse flour known as semolina.
It’s high gluten provides elasticity and strength, allowing pasta dough to be rolled and shaped into various forms while retaining its structure during cooking.
Famous for its ability to turn into your favorite pasta dish, durum wheat’s high-gluten content compared to other wheat varieties can give it a bad rap. But when sourced and cooked correctly, you can maximize it’s nutritional benefits and delicious taste.
