Editing Durum wheat (section)

==Uses==
Commercially produced dry [[pasta]], or {{lang|it|pasta secca}}, is made almost exclusively from durum [[semolina]].<ref name="pasta2015">{{Cite journal |title =From raw material to dish: pasta quality step by step|author1=Sicignano, A. |author2=Di Monaco, R. |author3=Masi, P. |author4=Cavella, S. |journal=[[Journal of the Science of Food and Agriculture]]|year =2015|volume =95|issue =13|pages =2579–2587|pmid =25783568|doi =10.1002/jsfa.7176|bibcode=2015JSFA...95.2579S }}</ref>  Most home-made [[Pasta#Fresh|fresh pasta]]s also use durum wheat or a combination of soft and hard wheats.{{Citation needed|date=June 2021}}

Husked but unground, or coarsely ground, it is used to produce the [[semolina]] in the [[couscous]] of North Africa and the [[Levant]]. It is also used for Levantine dishes such as ''[[tabbouleh]]'', ''[[kashk]]'', ''[[kibbeh]]'', ''bitfun'' and the ''[[bulgur]]'' for [[pilaf]]s. In [[North African cuisine]] and [[Levantine cuisine]], it forms the basis of many [[soup]]s, gruels, stuffings, [[pudding]]s and [[Pastry|pastries]].{{Sfn | Watson | 2008 | pp=20–3}} When ground as fine as flour, it is used for making [[bread]]. In the [[Middle East]], it is used for [[Flatbread|flat round breads]], and in Europe and elsewhere, it can be used for [[pizza]] or ''torte''.<ref name="notpasta">{{cite web |url=https://www.nytimes.com/2009/02/24/health/23recipehealth.html |title=Couscous: Just Don't Call It Pasta |newspaper=[[The New York Times]]|date=23 February 2009b|last=Shulman |first=Martha Rose |access-date=11 December 2017}}</ref>

The use of wheat to produce pasta was described as early as the 10th century by [[Ibn Wahshiyya|Ibn Wahshīya]] of [[Cairo]]. The North Africans called the product ''itrīya'', from which Italian sources derived the term ''tria'' (or ''aletría'' in the case of Spanish sources) during the 15th century.{{Sfn | Watson | 2008 | pp=20–3}}