Durum wheat (Triticum durum), also called macaroni wheat, is a tetraploid (AABB) cereal domesticated from wild emmer (T. dicoccoides) in the Fertile Crescent ~10,000 years ago. Primarily grown in Mediterranean climates, it accounts for 5–8% of global wheat production. Its exceptionally hard, high-protein grains are milled into semolina for premium pasta, couscous, and bulgur. The wild progenitor T. dicoccoides endowed critical genetic traits—drought tolerance, disease resistance, and high carotenoid content—that define durum’s resilience. Modern breeding leverages these wild-derived attributes to enhance yield stability, gluten strength, and climate adaptation in elite durum cultivars, securing sustainable production in arid regions.