The wheat obtained from the durum wheat kernel.
It differs from other hard wheats
in that the starch swelling capacity is greater and the gluten has different characteristics which result in tough, elastic doughs
. As compared to hard wheat dough, it can be extruded through a small hole at lower pressure and in breads results in lower loaf volume
It is used almost exclusively in macaroni
products because it is easily processed to produce a smooth, mechanically strong product of desired color which when cooked will maintain its shape and be of firm consistency
. Products derived from the wheat include durum flour, durum granular, and durum semolina.
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