Durum wheat has more elongated and translucent grains than the soft wheat, with a very hard density. From the grinding of the durum wheat we obtain a flour known as semolina, of a granular consistency and amber-yellow colour. Durum wheat flour contains more protein than soft wheat flour and has a lower glycemic index. It also absorbs more water, so it has more satiating power.
Ideal for baking but above all for the preparation of fresh pasta, thanks to its low elasticity and high tenacity.