Durum wheat is a high protein, hard wheat which contributes to the characteristics of good pasta.
The endosperm of durum is called semolina and it is a granular, hard substance resembling sugar. Macaroni and spaghetti are made from this. A by-product of semolina milling is durum flour which is used to make noodles. Both semolina and durum flour are enriched with B-Vitamins and iron. Semolina and durum flour are sold commercially in specialty food stores.