Pasta: Enriched Wheat Durum Semolina

Enriched wheat durum semolina is a coarse flour made from durum wheat, a hard type of wheat. "Enriched" means that certain B vitamins (folic acid, niacin, riboflavin, thiamine) and iron have been added back after the milling process. It is the primary ingredient used to make most pasta products.

Manufacturers primarily use enriched wheat durum semolina as the main ingredient for pasta, such as spaghetti, macaroni, and ravioli. Its unique protein structure gives pasta its firm texture and ability to hold its shape when cooked. It is also used in some breads and couscous.

As a staple food ingredient, enriched wheat durum semolina is generally recognized as safe (GRAS) by the FDA. The enrichment process is a public health measure intended to restore nutrients lost during milling and prevent deficiencies. JECFA and EFSA evaluate food additives, not staple food ingredients like wheat flour. For individuals with celiac disease or gluten sensitivity, consuming products made with wheat durum semolina can cause adverse reactions due to its gluten content.