Durum is vital in Morocco, used to make staples such as couscous, bread and pasta in a nation with a strong wheat-eating tradition.

Yuma farmers are harvesting a key ingredient for Italian pasta, durum wheat, which thrives in the hot, dry climate.

There are many options on the gluten-free market today that offer a simple and flavorful replacement for typical gluten-containing pasta.

The key ingredient for pasta production is durum wheat semolina, a coarse flour known for its high protein content and perfect texture for maintaining shape during cooking.

Whole-wheat pasta dishes are the best way to showcase our spring vegetables. Toss asparagus, ramps, peas, mushrooms, spinach, watercress into a pasta primavera (or spring pasta) and celebrate the ...

Whole wheat noodles put a new twist on pasta primavera With these cooking tips, the nuttier noodles will become a regular part of your pasta routine.

Gluten can trigger digestive issues in people with celiac disease, wheat allergies, or gluten sensitivities. Some foods are best avoided if you are managing these conditions.

Tyson Giles, director of trading in the wheat product line at CHS, Inc., presents a spring wheat and durum update March 11 at the North American Millers’ Association spring conference in Scottsdale.

Durum wheat (Triticum durum) is a species of wheat widely used in the production of pasta, couscous, and semolina. This hard wheat variety, named after the Latin word durum, meaning hard, is the ...

Durum wheat farming has evolved with advanced machinery that ensures efficient and high-yield harvests. Specialized combines are used to cut, thresh, and separate the wheat, handling even the ...

Dried pasta, which is the most commonly found and bought kind, is made from semolina (made from grinding durum wheat) and water. It's affordable and lasts for a long time at an ambient temperature.