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Durum - from the Latin word for hard - is the most suitable name for the firmest of all wheat. Durum's hardness makes it the wheat of choice for producing pasta.

When most wheat is milled, the endosperm, or heart of the wheat kernel breaks down into a fine, powdery flour, but the endosperm of durum is hard enough to hold together.

The result is a granular product called semolina. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is the fact that its endosperm is not creamy white, but yellow, which gives pasta its pleasing yellow hue. Semolina is the principal raw ingredient in pasta.