Pasta: Enriched Durum Flour

Enriched durum flour is a type of flour made from durum wheat, a hard variety of wheat. It is finely ground and then enriched with specific vitamins and iron that are removed during the milling process. This process helps to restore some of the nutrients lost.

Enriched durum flour is primarily used in the production of pasta, giving it its characteristic firm texture and yellow color. It is also found in some bread products and other baked goods. Manufacturers use it for its gluten content, which provides structure and elasticity to dough.

Enriched durum flour is a common ingredient in the U.S. food supply and is generally recognized as safe (GRAS) by the FDA. The enrichment process adds B vitamins (thiamin, riboflavin, niacin, folic acid) and iron, which can help prevent deficiencies. International bodies like JECFA have evaluated flour enrichment practices. While a source of carbohydrates, typical consumption as part of a balanced diet is not associated with adverse health effects.