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Australian durum wheat varieties are all highly susceptible to FHB, but it is unclear what level of resistance exists in bread-wheat varieties.

Pasta giant Barilla, which processes local durum in various countries, said it currently saw no critical supply issues.

Dried pasta is made by adding H2O to ground durum, a subspecies of Triticum turgidum; that is, by shaping and drying a mixture of water and semolina flour milled from durum wheat.

Then came the Romans who brought hard durum wheat, and the Arabs who introduced sherbet, couscous and eggplant, not to mention a penchant for stuffed foods, pistachios and spices like saffron and cinnamon.

The stuff is made from flour, only instead of highly processed white flour, the flour is stone-ground from durum wheat semolina.