Durum wheat is the hardest of all wheat grains. Its high protein content and gluten strength make durum good for pasta and bread.
It is not, however, good for cakes, which are made from soft wheat to prevent toughness.
Durum Wheat has a yellow endosperm, which gives pasta its familiar color. When the grain is milled, the endosperm is ground into a granular product called semolina.
Semolina made from durum is used for premium pastas and breads.
This flour is made from the whole Durum grain. The high protein level and gluten quality give it the characteristics required for firm, but tender pasta.