Durum wheat (Triticum durum) is a specialized crop for the pasta industry, couscous, bulgur, and semolina. The grain is highly vitreous, amber-colored with an increased content of carotenoids — these give pasta its characteristic yellow color. Protein content is 13–16%, higher than common wheat. Durum gluten forms an elastic and strong matrix, providing pasta with firmness and the ability to not overcook (al dente). Vitreousness ≥70% for grades 1–2 — mealy grains produce crumbly dough and cloudy water when cooked. Russia produces 0.7–1.0 million tons of durum annually. Main regions: Orenburg, Chelyabinsk, Altai Krai, Saratov. GOST 9353-2016. Main export markets: Italy, Turkey, Tunisia, Algeria. Shipment: grain trucks, containers, vessel lots. A key quality indicator is the content of yellow pigment (carotenoids): ≥6 ppm for premium pasta raw material. The content of dark specks in semolina: ≤30 pcs/10 g determines flour grade. Vitreousness ≤60% reclassifies the grain as common wheat in terms of quality characteristics. Storage: separately from common wheat to avoid mixing — a mixture >15% of common wheat grains reclassifies the batch as grade 4 common wheat.