The basis of any pasta is flour, which in turn is made from wheat. We can distinguish two types of wheat for the production of pasta, which you should take into consideration according to the use you want to give it, because one is fresh and the other is dry.
Common wheat. This is the type of wheat that dominates total production. It is distinguished by the fact that it is suitable for making bread or fresh pasta. It contains a high degree of protein as well as gluten. It is the ideal type of wheat for making your own fusilli, as it offers a completely malleable pasta.
Durum wheat. It is the least produced wheat, however it is the one with the highest quality. It contains a high percentage of protein, as well as the best baking qualities. It is mainly used in the production of hard pasta, as it allows the pasta to be stiffer and has a more intense flavour.