Durum wheat, pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned.