Durum wheat is a hard variety of wheat primarily used to make pasta and semolina. It has a high protein content and gluten strength, which gives pasta its firm texture. This type of wheat is typically grown in regions with a Mediterranean climate, where the warm, dry conditions are ideal for its cultivation. The grain of durum wheat is milled into semolina, a coarse flour that is essential for producing various pasta shapes, such as spaghetti and macaroni. Its unique properties make it a preferred choice for many chefs and food manufacturers, contributing to the quality of Italian cuisine and other dishes worldwide.