Linked from

The 11 pages that link to Durum wheat, each with the reason it gives.

• Wheat flourRelated: Its semolina produces firm pasta with a characteristic color and bite.

• WheatBroader topic: Its hard, protein-rich kernels are suited to pasta production.

• PastaRelated: Its high-protein grain is the traditional base of many dried pastas.

• CouscousNarrower topic: Its high-protein kernels provide the semolina traditionally used for couscous.

• SemolinaBroader topic: It is the usual source of the semolina used in pasta.

• Wheat noodlesRelated: Its semolina is a common raw material for firm, dried wheat strands.

• SpaghettiRelated: Its semolina gives many dried spaghetti varieties their structure and firm bite.

• BulgurBroader topic: Its firm kernels are a common raw material for bulgur.

• Common wheatCompared with: It is the major cultivated wheat counterpart, favored for pasta rather than leavened bread.

• EinkornCompared with: Durum is a modern major crop with free-threshing grains, unlike einkorn’s hulled grain.

• EmmerCompared with: Durum wheat descends from emmer but loses its husks during threshing.