noun. A type of wheat (Triticum turgidum subsp. durum syn. T. durum) having hard grains with high protein and gluten content, thought to have been developed in the Middle East in the Neolithic period and now used chiefly in making pasta.

noun. A hard variety of wheat, Triticum turgidum or Triticum durum, whose flour is used to make pasta and bread.

noun. wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America

"North Dakota typically grows nearly three-fourths of the nation's durum, which is used to make semolina flour for pasta."

wheat  

Durham  Erzurum  Purim  

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