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2. Durum wheat - Wikipedia

   en.wikipedia.org/wiki/Durum_wheat

   Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]

3. Pasta - Wikipedia

   en.wikipedia.org/wiki/Pasta

   Pasta (UK: / ˈpæstə /, US: / ˈpɑːstə /; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include ...

4. Spaghetti - Wikipedia

   en.wikipedia.org/wiki/Spaghetti

   Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...

5. 10 Healthiest Whole Grain Pastas on Grocery Shelves

   www.aol.com/lifestyle/10-healthiest-whole-grain...

   Carbs: 39 g (Fiber: 7g, Sugar: 1g) Protein: 8 g. With one ingredient, whole grain durum wheat four, this whole grain pasta is a winner. You'll get 7 grams of fiber and 8 grams of wholesome plant ...

6. Is Whole-Wheat Pasta Healthy? Here's What You Need to Know

   www.aol.com/whole-wheat-pasta-healthy-heres...

   Semolina vs. Whole-Wheat Pasta. Traditional pasta has a white or yellow-ish tint, while whole-wheat pasta is often tan or brown. Flavorwise, whole-wheat pasta can also taste a bit different.

7. Italian cuisine - Wikipedia

   en.wikipedia.org/wiki/Italian_cuisine

   Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in southern Italy compared to their northern counterparts, who traditionally prefer the fresh egg variety. [101] Durum flour and durum semolina have a yellow tinge in colour ...