Triticum durum

Triticum durum is a type of wheat commonly used to produce pasta, such as spaghetti and macaroni. It’s a hard wheat variety known for its high protein and gluten content, which gives pasta its firm texture and elasticity during cooking. Grown mainly in regions like the Mediterranean, North America, and parts of the Middle East, Triticum durum thrives in dry, sunny climates. Its distinctive amber color and hard grain are ideal for milling into semolina flour, the primary ingredient in many pasta products. Overall, Triticum durum plays a vital role in global pasta production and nutrition.