Grain & MillingIntermediate
Durum Wheat
/ˈdʊr.əm/
Hard amber wheat behind semolina and pasta.
Durum (Triticum turgidum subsp. durum) is a very hard, amber-colored wheat best known for pasta. Semolina is its coarse meal, and durum rimacinata is semolina that's been re-milled fine for bread, the base of many Sicilian-style loaves. Durum's gluten is strong but not very extensible, and its golden crumb comes from natural carotenoid pigments.
By Henry Hunter · Updated
Henry's notes from the bench
- For bread, look for fine durum (rimacinata), not coarse semolina. The coarse stuff is better for dusting peels than for building a loaf.
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