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Triticum durum
Durum wheat is a tetraploid cereal grass grown mainly for pasta and semolina, and it is the second most cultivated wheat after common wheat. It is a field crop, grown outdoors in temperate, dry-summer regions rather than as a houseplant.
Durum (), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second-most cultivated species of wheat after common wheat, although it represents only 5 to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum is awned (with bristles). It is the predominant wheat grown in the Middle East.
Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Most homemade fresh pastas also use durum or a combination of soft and hard wheats. Its hardness makes it favorable for semolina and pasta and less practical for flour, which requires more work to mill than with hexaploid wheats such as common bread wheats.
Common wheat · Emmer · Einkorn · Polish Wheat · Spelt · Timopheev's wheat · Rivet wheat
Text excerpted from the Wikipedia article Durum wheat by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
