Durum wheat (Triticum durum) is a species of wheat widely used in the production of pasta, couscous, and semolina. This hard ...

Be sure to check the label on your store-bought pasta. According to chef Giada De Laurentiis, the best-tasting brands will have only a few ingredients.

Durum wheat is high in protein and gluten. This makes it ideal for making bread and pasta. Semolina is the flour that’s ground from the endosperm of durum wheat. It’s a pale-yellow, coarse flour.

Durum wheat and whole wheat are two of the most popular species of wheat, and you may wonder what sets the two apart. This article reviews the differences and similarities between durum and whole ...

A 10% cricket flour blend in pasta enhances protein and minerals, offering a sustainable solution to malnutrition without ...

An Italy that can’t grow its own wheat for pasta? It’s a race against time. Using a shared database in a Microsoft super-computer, scientists from Italy and other countries are working together to ...

Turkey's spectacular breakthrough as an exporter of durum wheat has spared pasta fans another year of price pain and the country is poised to remain a crucial source of the ingredient prized in ...

When an Italian tells you that durum wheat is better for making pasta than whole wheat, it’s probably wise to listen. But Cherry Healy wants proof–and only a side-by-side taste test can ...

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 ...