Durum is the hardest of all wheat and has a higher protein and gluten content than other types of wheat states the wheat foods council. When durum wheat is milled, its endosperm Is ground up into a product called semolina, which is then mixed with water into a thick dough that is forced through holes of different shapes to make different types of pasta. The naturally rich yellow color of the durum endospem gives pasta its golden color.

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