What is the name of the high protein wheat commonly used to make pasta?

The high protein wheat commonly used to make pasta is called durum wheat. This specific variety of wheat is known for its high protein content and strong gluten-forming properties, which give pasta its unique structure and chewy texture. Durum wheat is milled to produce semolina flour, which is coarser and yellow in color, making it ideal for pasta. The higher protein content in durum wheat allows pasta to hold its shape during cooking and gives it a desirable al dente texture.

Other types of wheat, such as hard red wheat and soft white wheat, do not possess the same levels of protein or gluten strength suitable for pasta production. Hard red wheat is typically used for bread-making due to its higher gluten content, while soft white wheat has lower protein and is generally used for cakes and pastries. Semolina, while closely associated with pasta, specifically refers to the flour ground from durum wheat, rather than the wheat type itself. Therefore, durum wheat is the optimal choice for pasta-making due to its unique characteristics.