Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue.
Durum production is geographically concentrated to North Dakota and the surrounding area because it demands a special agronomic environment. North Dakota produces 73 percent of the U.S. durum crop.
Many international and domestic millers prefer North Dakota durum for its color and strong gluten characteristics
Durum wheat has the ideal properties for making the best pasta. It is high in protein and gluten, both of which are necessary components for pasta making.