Durum wheat

Durum wheat (Triticum durum) is a hard variety of wheat, commonly grown in southern Europe, North Africa, and North America. It is known for its high protein and gluten content, giving it a firm texture when cooked. It is typically milled into coarse semolina for use in pasta and couscous.

Durum wheat is primarily used to make pasta and couscous due to its firm texture and ability to hold its shape when cooked. Its semolina flour is also sometimes used in bread making, particularly in Mediterranean countries, to add a chewy texture and nutty flavour.

Durum wheat is a staple grain and not considered a food additive. It is a source of complex carbohydrates, fibre, and some B vitamins. Like other gluten-containing grains, it should be avoided by individuals with coeliac disease or non-coeliac gluten sensitivity. The UK government's Eatwell Guide recommends that starchy foods like wheat should make up just over a third of the food we eat, based on their energy content.