Durum Flour is an unbleached flour ground from the hard wheat called \"Durum wheat.\" It is used for pasta, noodles, couscous and some breads. Home pasta makers work the best with Durum Flour (as opposed to semolina) as it mixes easily with water and forms a smoother dough.
Durum Flour has the highest protein content of any wheat flour. Despite that, the gluten that forms in them is weak. This makes them good for pasta and noodles, as the dough doesn't get tough as you work it -- it stays tender. Bread made with Durum Flours tends to be yellowish-colored, have a taste distinct from breads made with other flours, and have a longer shelf life.