durum wheat

[ doo r-uh m, dyoo r- ]

/ ˈdʊər əm, ˈdyʊər- /

a wheat, Triticum turgidum, the grain of which yields flour used in making pasta.

Also called du·rum, macaroni wheat.

Origin of durum wheat

1905–10; < New Latin, the earlier specific epithet. See dure¹

durry, durrës, durst, duruflé, durum, durum wheat, duryea, durzi, durán, duse, dushanbe

Durum wheats are not generally considered as valuable for bread making as other hard wheat.

Human Foods and Their Nutritive Value |Harry Snyder
Three-fourths of the Nation's durum, a hardy wheat used in the making of macaroni, is raised here.

North Dakota |Various
What is durum wheat flour, and how does it differ from other flour?

Human Foods and Their Nutritive Value |Harry Snyder
Virtually all wheat grown in the country is a hard red winter wheat of good quality, somewhat softer than durum wheat.

Area Handbook for Bulgaria |Eugene K. Keefe, Violeta D. Baluyut, William Giloane, Anne K. Long, James M. Moore, and Neda A. Walpole

Macaroni Flour is made from durum wheat, according to Saunders a variety of hard, spring wheat.

Human Foods and Their Nutritive Value |Harry Snyder

durum

/ (ˈdjʊərəm) /

a variety of wheat, Triticum durum, with a high gluten content, cultivated mainly in the Mediterranean region, and used chiefly to make pastas

C20: short for New Latin trīticum dūrum, literally: hard wheat