Durum

Golden, strong, and sun-loving — Durum has been the backbone of Mediterranean bread and pasta for millennia. Known as one of the hardest wheats, it carries a natural resilience that mirrors the dry, open landscapes where it first took root. Today, Durum thrives in the arid, high desert farms of the Mountain West, including Thousand Springs Mill — where we found a rare regenerative organic certified Durum wheat, the source behind Roaring Fork Mill’s pasta flour.

Stone-milled to a fine, warm amber flour, our durum flour preserves the grain’s natural oils and full-bodied flavor. The result is a pasta with sweet, nutty undertones and a strength that gives structure and chew to every batch.

Farmer: Thousand Springs Mill in Bulle, ID

Culinary Uses: Pasta, rustic breads. Add a small amount to your pizza dough to increase its elasticity.