Pasta: Organic Durum Flour

Organic durum flour is made from durum wheat, a hard variety of wheat grown in temperate climates. The wheat kernels are milled into a coarse flour, which is then sifted to remove the bran and germ, leaving mostly the starchy endosperm. It is a primary ingredient in many pasta products.

Durum flour is primarily used as the base for pasta, noodles, and couscous due to its high protein and gluten content, which gives pasta its characteristic firm texture and allows it to hold its shape when cooked. It can also be used in some breads and baked goods.

Durum flour is a source of carbohydrates, protein, and some B vitamins. The FDA considers durum wheat flour to be Generally Recognized As Safe (GRAS) for use in food. Whole durum wheat contains fiber, which is beneficial for digestive health. JECFA and EFSA have evaluated durum wheat and its components.