Durum Wheat Semolina Pasta

Durum wheat semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is the primary ingredient in most traditional pasta. The semolina is milled from the endosperm of the wheat kernel and has a distinct yellow color and coarse texture.

Durum wheat semolina is almost exclusively used to make pasta due to its high gluten content, which gives pasta its firm texture and allows it to hold its shape during cooking. It is also sometimes used in couscous, bread, and desserts.

Durum wheat semolina is a source of carbohydrates, protein, and fiber. It is not a major allergen, but it is derived from wheat, which is one of the top allergens. The FDA considers durum wheat semolina to be generally recognized as safe (GRAS) for its intended use in food. Regulatory bodies like EFSA have evaluated wheat and its components, but specific evaluations of durum wheat semolina are not typically highlighted separately.