Dough: Durum Wheat

Durum wheat is a hard variety of wheat, known for its high protein and gluten content. It is commonly used to make pasta and couscous due to its firm texture and ability to hold its shape when cooked. The grain is typically milled into semolina flour for these products.

Durum wheat, usually in the form of semolina, is the primary ingredient in most traditional pasta and couscous. Its high gluten content allows dough to be extruded into various shapes and provides a firm, chewy texture when cooked. It is also used in some breads and baked goods for its distinct flavor and texture.

Durum wheat is a staple grain and a good source of carbohydrates, protein, and fiber. Like other wheat products, it contains gluten, which is problematic for individuals with celiac disease or non-celiac gluten sensitivity. The FDA considers wheat a major food allergen. Regulatory bodies like EFSA have evaluated wheat and its components.