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Pasta: From Farm to Fork
 Much of the world’s pasta is made from durum wheat flour. Durum is the hardest of the six classes of wheat grown in the United States and North Dakota leads the country in Durum production. Durum is also grown in South Dakota, Montana and Southern California.
- Durum is considered the gold standard for pasta production; the wheat kernel’s density and high protein and gluten content result in firm pasta with consistent cooking quality and golden color.
- The Durum wheat kernel is milled into different types of flour including Durum, Semolina and Farina flours. Each of these flours is best suited for certain types of pasta.
Countries around the world import U.S. Durum wheat to make their preferred form of pasta. Italy followed by Tunisia, Venezuela and Nigeria were the top importers of U.S. durum wheat in 2007.
To learn more about Durum wheat, visit the North Dakota Wheat Commission’s Web site at www.ndwheat.com.
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