The hard wheat, also known as pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated wheat species after common wheat, although it represents only 5% to 8% of the world’s wheat production. It was developed through artificial selection of domesticated emmer wheat strains previously cultivated in Central Europe and the Near East around 7000 BC, which developed a hulled, free-threshing form. Like emmer, durum wheat is awned (with awns). The predominant wheat is that which grows in the Middle East.
“Durum” in Latin means “hard,” and the species is the hardest of all wheat. This refers to the grain’s resistance to milling, especially of the starchy endosperm, which implies that the flour dough made from it is weak or “soft.” This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than hexaploid wheat, such as common bread wheat. Despite its high protein content, durum is not a strong wheat in terms of imparting strength to the dough by forming a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat.
Durum wheat is a tetraploid wheat, having 4 sets of chromosomes for a total of 28, unlike winter and spring red wheat, which are hexaploid (6 sets of chromosomes) for a total of 42 chromosomes each. Durum wheat originates from intergeneric hybridization and polyploidization involving two diploid grass species (having 2 sets of chromosomes): T. urartu (2n=2x=14, genome AA) and a diploid from the B genome related to Aegilops speltoids (2n=2x=14, genome SS), and is thus an allotetraploid species (having 4 sets of chromosomes, from parents).
Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Most homemade fresh pasta, such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheat. Decorticated, but unground, or coarsely ground, it is used to produce couscous in North African and Levantine cuisines. It is also used in Levantine dishes such as tabbouleh, kashk, kibbeh, bitfun, and bulgur for pilafs.
In North African and Levantine cuisine, it forms the basis of many soups, gruels, fillings, puddings, and pastries. When ground as finely as flour, it is used for making bread. In the Middle East, it is used for flat round bread, and in Europe and elsewhere, it can be used for pizza or pies. Couscous is a North African dish made from small balls of boiled durum wheat.
The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya from Cairo. North Africans called the product itrīya, from which Italian sources derived the term tria (or aletría in the case of Spanish sources) during the 15th century.
Most of the durum wheat cultivated today is amber durum, whose grains are amber-colored due to extra carotenoid pigments and are larger than those of other wheat types. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina. Durum semolina is used for pasta and premium bread. Specifically, semolina is also one of the only flours intentionally oxidized for flavor and color. There is also a red durum, mainly used for animal feed.
Cultivating durum yields higher returns than other wheat in low precipitation areas (3-5 dm). Good yields can be achieved through irrigation, but this is seldom done. In the first half of the 20th century, the crop was widely grown in Russia. Durum is one of the most important food crops in Western Asia. Although the variety of wheat is diverse, it is not widely cultivated there and therefore needs to be imported.
Western Amber produced in Canada is mainly used as semolina/pasta flour, but some is also exported to Italy for bread production. In the Middle East and North Africa, local bread production accounts for half of durum consumption. Some flour is even imported. On the other hand, many European countries produce durum in significant commercial quantities.
The health benefits of durum wheat
Rich in Folic Acid – Durum wheat is rich in folic acid. Folate is a B vitamin that is important during pregnancy. Folic acid is also known as folate when taken as a supplement or added to food products. Folic acid is crucial for the healthy development of your baby. It helps prevent neural tube defects, such as spina bifida. One cup of uncooked enriched durum wheat semolina contains 306 micrograms of folic acid. The CDC recommends that pregnant women take 400 micrograms of folic acid daily, as well as consume foods rich in folic acid.
Low Glycemic Index – The glycemic index is a number that shows how quickly your body can digest a type of food and turn it into blood sugar. Some research has shown that consuming foods lower on the glycemic index can be beneficial for people with diabetes. The glycemic index of pasta made from durum wheat is significantly lower than pasta made from common wheat. The glycemic index of durum wheat pasta is 47, whereas the glycemic index of pasta made from common wheat is 68.
Rich in Protein and Lutein – Every cell in your body contains protein. Protein is made up of amino acids, many of which your body can produce itself. However, nine amino acids need to come from the foods you eat. Durum wheat semolina is rich in protein but without the saturated fats you’ll find in meat. Durum wheat contains about twice as much lutein as bread wheat. Lutein is a carotenoid or nutrient found in many foods, especially fruits and vegetables. These can have many health benefits for you, especially eye health. Some experts say that lutein can improve or even prevent age-related macular degeneration, which can cause blindness.