Durum Wheat

Durum is the hardest of all wheat kernels. It is the classic wheat used to make pasta. Typically high in protein, but lower in gluten content, Durum Semolina and Couscous are both made from this wheat. About Durum Wheat Durum wheat has been used for centuries and as far back as 7000 B.C. Durum wheat is the hardest wheat variety. High in protein and gluten, it's ideal for pasta. Durum is used less than other wheat for breadmaking, though it has special applications. Durum wheat is the most nutritious wheat, containing a good amount of protein, potassium, niacin, folate, protein and magnesium. When ground into flour and mixed with water it forms a very stiff dough. Tasty Tips and Storage Use durum wheat berries as you would other wheat berries, or grind into your own durum wheat flour for pasta. Cooking instructions: Rinse and boil (with or without a bit of salt) for about an hour; drain and rinse once more (some recipes call for soaking overnight, some say soaking is not needed; follow your specific recipe). Store uncooked durum berries as you would other whole grains: in a cool, dry place, and in our resealable bags or a glass container away from sunlight and moisture to keep its healthy oils from going rancid. Properly stored durum wheat berries remain fresh for about a year.