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Species of wheat used for food
Durum (/ˈdjʊərəm/), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It
Durum_wheat
Coarse, purified milled wheat
from durum wheat. Its high protein and gluten content make it especially suitable for pasta. Semolina is distinguished from other refined wheat flours
Semolina
Cooked dough food in Italian cuisine
then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a
Pasta
Species of grass
cultivation practices are quite similar to other wheat species, especially durum. As most of the Khorasan wheat is organically produced, the nutrient supply
Khorasan_wheat
Genus of grass cultivated for grain
around the world. Well-known wheat species and hybrids include the most widely grown common wheat (T. aestivum), spelt, durum, emmer, einkorn, and Khorasan
Wheat
Cereal food made from green durum wheat
free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It
Freekeh
wheat production is exported. The United States Department of Agriculture defines eight official classes of wheat: durum wheat, hard red spring wheat
Wheat production in the United States
Wheat_production_in_the_United_States
Type of pasta
other types of pasta from southern Italy, orecchiette are made with durum wheat semolina, water, and salt; eggs are rarely used. Individual orecchietta
Orecchiette
Strain of wheat grown over the winter, rather than the summer
Pure soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North
Winter_wheat
Species of plant
its various subspecies being known as pasta wheat, macaroni wheat and durum wheat) is a species of wheat. It is an annual and grows primarily in temperate
Triticum_turgidum
Whole wheat kernel without the husk
Eastern European Christmas porridge called kutia. In France, cooked durum wheat berries are commonly[citation needed] eaten as a side dish instead of
Wheat_berry
Type of pasta
[koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such
Conchiglie
Italian bread
made in the Altamura area of the Apulia region, using local remilled durum wheat. The bread is fragrant, and has a brittle exterior and a chewy, straw-coloured
Pane_di_Altamura
Type of pasta
every year. The production of linguine involves mixing semolina flour or durum flour and water to form a dough, which is then rolled out and cut into flat
Linguine
Type of pasta
of Italian cuisine and is made of milled wheat and water, with the standard Italian version using durum-wheat semolina. The pasta is usually white because
Spaghetti
Traditional Maghrebi dish
made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina
Couscous
Type of pasta
Italian as maccheroni, is a pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred
Macaroni
Type of pasta
originating in the Italian region of Sicily. Factories make ziti out of durum wheat flour and water, forming long, narrow tubes. In baked macaroni dishes
Ziti
Group of cereal grain proteins
The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer, and einkorn), barley, rye, and some cultivars
Gluten
Italian butterfly-shaped pasta
of the pasta is known as farfalle rigate. In addition to Durum wheat and plain, whole-wheat varieties, colors are added by mixing certain ingredients
Farfalle
Durum wheat product and form of semolina
or sooji, is a durum wheat product and a form of semolina. It is also known as nookalu in Telugu. Rava is made by grinding husked wheat, and is used in
Bombay_rava
Test for alpha-amylase activity in flour
flour milling industries for measuring alpha-amylase activity in wheat, durum wheat, triticale, rye and barley, as well as milled products made from these
Falling_number
Powder made from the grinding of wheat used for human consumption
harina (from maize), maida flour (from wheat or tapioca), and pure starches. Durum flour is made from Durum wheat and is suited for pasta making, traditional
Wheat_flour
Culinary traditions of Italy
fruits, artichokes, chickpeas, pistachios, sugarcane, aubergines, and durum wheat, which is used to make pasta. During the 12th century, a Norman king
Italian_cuisine
Type of pasta
around Naples it is perciatelli. Bucatini is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1⁄8 in)
Bucatini
Hulled kernels of various cereal grains
Oat groats (a good source of avenanthramide) Millet groats Wheat groats, such as durum wheat groats, like bulgur Buckwheat groats (though buckwheat is
Groat_(grain)
Sephardic Jewish Sabbath stew
beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath
Hamin
Ruffled semicircular pasta shape
licensed to Trader Joe’s. Cascatelli are a half-tubed pasta made of hard durum wheat flour and water, or semolina. The suggested cook time is 8-10 minutes
Cascatelli
Romanian agronomist (1934–2013)
of durum wheat, adapted to the climate in Central and Eastern Europe and other similar regions of the world. She was described as a pioneer of durum wheat
Zoe_Țapu
Classification of wheat
result of a hybridisation between a domesticated tetraploid wheat, probably T. dicoccum or T. durum, and another goatgrass, Ae. tauschii or Ae. squarrosa.
Taxonomy_of_wheat
Defunct Canadian marketing board
exercising oligopolistic marketing power on the selling side, especially for Durum wheat, although the evidence of this is weak or non-existent. A study conducted
Canadian_Wheat_Board
Italian cuisine that is often served with pasta Semolina – wheat middlings of durum wheat used in making pasta List of noodles Zanini De Vita 2009, p
List_of_pasta
Culinary traditions of Apulia, Italy
lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-style pasta, often
Apulian_cuisine
Australian scientist
PSM (born 6 October 1946) is an Australian wheat scientist mainly working to develop Durum (pasta) wheat varieties. Hare was born in Sydney, New South
Raymond_Allen_Hare
Type of noodle
acid) into the primary ingredients. In parts of China in which alkaline wheat noodles are common, they are traditionally made with alkaline water from
Alkaline_noodles
Cuisine originating from the island of Sardinia
floured and fried sea anemones. The malloreddus are tapered-shaped durum wheat semolina pasta traditionally flavored with saffron. They are usually
Cuisine_of_Sardinia
Flat pasta and stacked pasta dishes
only type of wheat allowed for commercially sold dried pasta is durum wheat, industrial dried lasagne sheets are made from durum wheat semolina. Flat
Lasagna
French grain trading magnate (1833–1915)
in 1909, it opened an office in Duluth, Minnesota and began exporting durum wheat; in 1911, it started trading cotton in Brazil; and in 1913, it set up
Léopold_Louis-Dreyfus
Species of plant
needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100 BCE to 300 CE. Wheat first reached
Common_wheat
Type of pasta
Basilicata and Apulia, or cirioli molisani in Molise. The dough consists of durum wheat semolina and eggs, with no added salt. It is worked and, after a rest
Spaghetti_alla_chitarra
Species of wheat
hybridisation event between a domesticated tetraploid wheat such as durum wheat and another wheat species, increasing the number of sets of chromosomes
Spelt
Cereal, seed, vegetable or root ground into powder
other flatbreads. Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used
Flour
Fungus disease of cereal crops
wheat, durum wheat, barley and triticale. These diseases have affected cereal farming throughout history. The annual recurrence of stem rust of wheat
Stem_rust
Area where domestication traits arise
species Grains and Legumes: einkorn wheat, durum wheat, poulard wheat, common wheat, oriental wheat, Persian wheat, two-row barley, rye, Mediterranean
Vavilov_center
Island in the Öresund strait
the northernmost places in Europe where it is possible to grow durum wheat (Triticum durum). Unlike the relatively flat Danish islands of Amager and Saltholm
Ven_(Sweden)
Primitive wheat
rust. The salt-tolerance feature of T. monococcum has been bred into durum wheat. From Thuringia, Germany Herbarium specimen, Museum of Toulouse Wild
Einkorn
Staple food made from unleavened dough, commonly long and thin
in Mandarin), which refers specifically to dough-based noodles made from wheat or other grain-based dough. Chinese noodles also include another category
Noodle
DNA molecule containing genetic material of a cell
chromosomes. Important crops such as tobacco or wheat are often polyploid, compared to their ancestral species. Wheat has a haploid number of seven chromosomes
Chromosome
High gluten flour of common wheat
domestic consumption (except fresh pasta) may be produced exclusively with durum wheat, but in other countries Manitoba flour is also used in the egg-pasta
Manitoba_flour
Import and distribution of grain in Rome and Constantinople
consumption in Roman cities. The most important sources of bread grain, mostly durum wheat, were Roman Egypt, North Africa (21st century Libya, Tunisia, Algeria
Cura_annonae
Araba, Valencia, and Zaragoza. This bread is made with Candeal wheat [es] flour, a durum wheat endemic to Iberia and the Balearic Islands. Dough is flattened
Bread_in_Spain
Wheat which is genetically engineered
natural polyploid hybrids, the best known of which are common wheat and durum wheat. Wheat (Triticum spp.) is an important domesticated grass used worldwide
Genetically_modified_wheat
From the Iron Age to the Roman period
Iron Age, durum wheat (Triticum durum), a descendant of emmer, gradually replaced emmer and became the favored grain for making fine flour. Durum grew well
Ancient_Israelite_cuisine
Type of pasta
Capellini Capelli d'angelo, front Type Pasta Place of origin Italy Main ingredients Durum wheat Variations Capelli d'angelo Media: Capellini
Capellini
Thin, crisp flatbread from Sardinia
dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which
Pane_carasau
British television documentary series with Jeremy Clarkson
The fields were mostly arable, growing a rotation of barley, rapeseed and wheat. These were farmed on a contract basis by a local villager until his retirement
Clarkson's_Farm
Type of pasta
pasta typical from the province of Vibo Valentia, Calabria. Made of durum wheat semolina and water, they are prepared by wrapping a sheet of pasta around
Fileja
Type of wheat
emmer wheat and barleys, in the subterranean chambers beneath the Step Pyramid at Saqqara. Neighbouring countries also cultivated einkorn, durum and common
Emmer
Type of pasta
origin Italy Region or state Emilia-Romagna Marche Main ingredients Durum wheat semolina flour, eggs Variations Fettuccine, pizzoccheri, tagliolini Other
Tagliatelle
One-cent United States coin
omitted. As a design element on the reverse, Brenner used two ears of durum wheat. The designs were shown to President Roosevelt, who approved them although
Lincoln_cent
Italian pasta dish
throughout. Various shapes of pasta can be used, almost always dried durum wheat pasta. Guanciale is the most commonly used meat for the dish in Italy
Carbonara
Type of pasta
Alternative names Risoni, pépinettes, piñones, ptitim, riewele Type Pasta Place of origin Mediterranean basin Main ingredients Durum wheat Media: Orzo
Orzo
Type of pasta
rigati. Moccolotti in Marche and Umbria. Type Pasta Place of origin Italy Region or state Campania Main ingredients Durum wheat flour Media: Paccheri
Paccheri
is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into
List_of_pasta_dishes
Medical condition
that baker's allergy extends over a broad range of cereal grasses (wheat, durum wheat, triticale, cereal rye, barley, rye grass, oats, canary grass, rice
Wheat_allergy
Australian food company
states as well as New Zealand. It produces a range of pasta made of durum wheat, and exports products to about 35 countries, including Italy. The company
San_Remo_(company)
Type of pasta
Alternative names Fettucce (wider), fettuccelle (narrower) Type Pasta Place of origin Italy Main ingredients Durum wheat flour, eggs Media: Fettuccine
Fettuccine
Landgravine of Hesse (1902–1944)
stamp.[citation needed] Mafaldine ("little Mafalda"), a variety of flat durum wheat pasta, are named after her. Princess Mafalda married Philipp, Landgrave
Princess_Mafalda_of_Savoy
North African dish
dish…” Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional
Algerian_couscous
Species of sawfly
except oats (Avena sativa). Specifically, it feeds on wheat (Triticum aestivum), durum (T. durum), barley (Hordeum vulgare), rye (Secale cereale), wheatgrass
Cephus_cinctus
Species of grass
Triticum aethiopicum, commonly known as Ethiopian wheat, is a variety of wheat closely related to Triticum durum. Ethiopia is considered as a center of origin
Triticum_aethiopicum
South Asian unleavened wheat flatbread
uses the species common wheat, which results in its soft, pliable texture. Durum wheat is added in some parts of India. Wheat varieties' ability to produce
Chapati
International plant breeding organization
Development (10 June 2014). "International agreement to focus on improved durum wheat disease resistance - Canada.ca". Canada, Research Branch;Agriculture
International Maize and Wheat Improvement Center
International_Maize_and_Wheat_Improvement_Center
Type of noodles
verification] The flour traditionally used for Spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type
Spätzle
Type of pasta
Cavatelli Uncooked cavatelli Type Pasta Place of origin Italy Region or state Abruzzo Molise Apulia Main ingredients Durum wheat Media: Cavatelli
Cavatelli
City in Apulia, Italy
bread is made with unrefined flour, and thus takes on a dark colour. Durum wheat is mixed with traditional meal. Special local dishes include lasagna
Brindisi
Measurement of quality in agriculture
family Gramineae and genus Triticum. Wheat grain can be categorized into three main classes: hard, soft and durum. Wheat quality can best be described in
Grain_quality
spelta) wheat, common wheat, bread wheat, wheat berry, spelt, spelt wheat T. monococcum einkorn T. turgidum (including subsp. dicoccum, durum and turanicum)
List_of_edible_seeds
Hybrid wheat/barley crop
hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense. It has less gliadin (gluten) than wheat, but still performs well in breads
×_Tritordeum
Spanish white bread
squares, rings, spikes, and braids. Traditionally, it was made with durum wheat flour, which has less strength – gluten – than conventional flour but
Candeal_bread
Grain quality measure
specification is used internationally as a primary way to grade the durum wheat. During the milling process, yellow berry content disintegrates into
Vitreous_kernel_count
Toasted pasta in tiny balls
Jordan, Lebanon and Syria is made from durum wheat semolina, maftoul in Palestinian cuisine is made from bulgur and wheat, and Amazigh berkoukes (aka abazine
Israeli_couscous
Arab transformation of agriculture in medieval Spain
that widespread cultivation and consumption of four staples, namely durum wheat, Asiatic rice, sorghum and cotton were already commonplace under the
Arab_Agricultural_Revolution
Stuffed pasta
(including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for
Culurgiones
Condition where cells have more than two sets of chromosomes
with the common name of durum or macaroni wheat, and hexaploid (six sets of chromosomes) with the common name of bread wheat. Many agriculturally important
Polyploidy
Historic house in Kansas, United States
Warkentin, a pivotal figure in the development and wide cultivation of durum wheat in the country. The Warkentin Farm is located on the northern fringe
Bernhard_Warkentin_Homestead
Traditional bread of Laterza, Apulia, Italy
municipality (comune) in the province of Taranto, Italy. It is made with durum wheat flour with water, salt, and sourdough. It is mainly produced in Laterza
Pane_di_Laterza
Tribe of grasses
(wild emmer wheat) T. dicoccum (cultivated emmer wheat) - used to make Farro T. durum (durum wheat) T. paleocolchicum T. polonicum (Polish wheat) T. turanicum
Triticeae
Cuisine of the Eastern Mediterranean
green durum wheat that is roasted and rubbed to create its flavour, then served with cumin, cinnamon, and fresh lamb-tail fat Harees–Cracked wheat and meat
Levantine_cuisine
Topics referred to by the same term
a 1953 novel by Francis Rufus Bellamy Atta flour, whole wheat flour made from durum wheat commonly used in South Asian cooking Atta (Buddhism) or Ātman
Atta
Swabian meat-filled dumpling
dough casing which must contain whole egg, water, and flour or meal from durum wheat or spelt. The filling may either consist of minced pork, beef and/or
Maultasche
Type of Spanish bread
Extremadura and the two Castiles. These breads are made from durum wheat (Triticum turgidum var. durum L.). Traditionally it is said that the name of telera
Telera_(Spanish_bread)
Culinary traditions of Morocco
of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are common throughout Morocco and fresh
Moroccan_cuisine
Sardinian variety of pasta
mainly based on the cultivation of wheat. The manual processing of malloreddus in the home was done by mixing durum wheat semolina with water, and rolled
Malloreddus
Indian food brand
cream biscuits. In 2005, Sunfeast launched Pasta Treat, it was made of durum wheat. It was India's first instant pasta with sauce maker inside. In 2005
Sunfeast
North African traditional flatbread
Msemmen Type Bread Place of origin Maghreb Main ingredients Flour, durum wheat semolina, dry yeast, melted butter, salt, sugar and water Variations Mhadjeb
Msemmen
Species of flowering plant
the hybrids – large seeds, good yields, etc. However, crosses between durum wheat and T. intermedium have resulted in hybrids that do exhibit perenniality
Thinopyrum_intermedium
Type of bread
including Rajasthan. Wheat flatbreads are the predominant type in many regions. They mostly use soft wheat varieties, but others such as durum are used depending
Flatbread
Country in North Africa
part of the daily meal is bread. Bread in Morocco is principally from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco
Morocco
Region of Italy
to be among the first in Italy for the production of many products: durum wheat which is used to produce pasta tomatoes grape almonds olive oil Vegetable
Apulia
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