Noun
wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
Source: WordNetAt first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. Source: Internet
Durum Wheat was procured from contracted farmers at the contracted price of Rs 660 per quintal against Rs 640 MSP. Source: Internet
Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Source: Internet
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. Source: Internet
North Dakota Mill and Elevator postcard, ca. 1922 The state is the largest producer in the U.S. of many cereal grains, including barley (36% of U.S. crop), durum wheat (58%), hard red spring wheat (48%), oats (17%), and combined wheat of all types (15%). Source: Internet