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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.

Triticum, or durum, wheat needed to make a sturdy dry pasta is Middle Eastern in origin, so it is likely that Arabs and others in the Middle East were producing and eating the earliest modern forms of dry pasta – as little balls like acini de pepe and couscous – before they became common in Italy.

Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour, also known as tumminia, for focaccia.

Akhunov, E. D., Akhunova, A. R. & Dvorák, J. BAC libraries of Triticum urartu, Aegilops speltoides and Ae. tauschii, the diploid ancestors of polyploid wheat.

Draft genome of the wheat A-genome progenitor Triticum urartu.