Triticum durum is a species of wheat known for its hard texture and high protein content. It is primarily used to make pasta and semolina, which is a coarse flour. This type of wheat thrives in warm, dry climates and is commonly grown in regions like the Mediterranean and parts of North America. The grains of Triticum durum are larger and harder than those of common wheat, making them ideal for producing high-quality pasta. The unique properties of this wheat allow it to hold its shape during cooking, resulting in a firm texture that is preferred in many traditional dishes.