Durum wheat is a type of wheat that is high in protein, gluten, and generally very firm and strong. Kernels of durum wheat are usually large and amber colored. This wheat is most commonly used for making pasta rather than for baking because of its denseness and cooking quality. Pasta made from durum wheat is typically yellow in color because of the wheat's yellow endosperm. The endosperm of wheat is found in the kernel and is usually full of niacin, iron, starch, and protein.

Milling durum wheat turns it into ground semolina, which is made into many types of pasta. Semolina is a grainy substance that may be off-white or yellowish in color. The next step after grinding the wheat into semolina is usually mixing it with water to form dough. Semolina dough is often very stiff, which generally makes it easier to use for molding into various pasta shapes. Dies and metal discs are commonly used for creating the many different shapes.

The state of North Dakota in the United States is where the majority of durum wheat is produced. Roughly 73 percent of the durum wheat used in the United States comes from North Dakota. Montana, Minnesota, and South Dakota also produce this type of wheat. Countries outside the United States also commonly use durum wheat made in these areas because it is typically very strong. The majority of wheat planted in the U.S. is fall-seeded winter wheat, and only about six percent is durum.

Types of wheat labeled whole-grain are typically dark in color, but durum is also whole-grain despite being yellow. The whole wheat berry is ground up when it is processed, similar to other types of whole-grain wheat. This berry contains the majority of the nutrients in wheat, and when the berry is used in the grinding process, it allows the wheat to remain a viable source of nutrition. Pastas that are white in color and not labeled whole-wheat or whole-grain have usually been processed without the berry, which may result in the pasta having little to no nutritional value.

Wheat is often considered very versatile because it can be used for making many different types of food. Bread, pasta, crackers, cookies, cakes, and various breakfast foods are all frequently made with wheat. It is generally very easy to transport and may keep for a long time when stored. Approximately 20 percent of the calories consumed by people in the world come from wheat.