Pasta- Durum
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What it is
Durum wheat is a hard variety of wheat, known for its high protein and gluten content. It is commonly milled into semolina flour, which has a coarse texture and a vibrant yellow color. This flour is the primary ingredient in many traditional pasta products.
Why it's used
Durum flour is primarily used to make pasta because its gluten provides structure and elasticity, allowing pasta to hold its shape during cooking. It is also used in couscous, bread, and some baked goods, contributing a slightly nutty flavor and firm texture.
Health notes
Durum wheat is a source of carbohydrates, protein, and some B vitamins. It is not a regulated food additive. Like other wheat products, it contains gluten. The U.S. Food and Drug Administration (FDA) recognizes durum wheat as safe for consumption. No specific health concerns are associated with typical consumption of durum wheat.
Allergen info
Durum wheat is a source of gluten and is derived from wheat, which is one of the nine major allergens recognized by the FDA. Individuals with celiac disease or non-celiac gluten sensitivity should avoid it.