Pasta Wheat

Triticum durum

Durum, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second-most cultivated species of wheat after common wheat, although it represents only 5 to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum is awned. It is the predominant wheat grown in the Middle East.

Scientific name

Triticum durum

Family

Poaceae