Durum wheat (/ˈdjʊərəm/), also called
pasta wheat or
macaroni wheat (
Triticum durum or
Triticum turgidum subsp.
durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a nake
(Wikipedia)