History of durum wheat

During the systematic agriculture in the Middle East, Durum was derived from Emmer. His first appearance is estimated around 5.000 BC in the Middle East from which Durum spread via Northern Africa to Italy and Greece to become the major wheat species of the Mediterranean Sea. His history is tightly linked to the history of pasta. Only pasta produced with durum has the unique quality of al dente. Actually, it is assumed that pasta was firstly produced in China around 4.000 BC. However, Romans and Greeks largely consumed pasta. Since the 17^th century, industrial pasta production exist in Italy and spread to all over the world.