Pasta. (Microsoft Stock Images)

A New Twist to the Pasta Bake 

Baked goods and pastas are two popular food types for many American families. In most cases, baking cakes, breads, and cookies requires a different type of wheat (one that can be ground into a flour) than making pasta, which is usually made from durum wheat. However, a new USDA-ARS Soft Spring Durum wheat, being released as “USDA Morris”, represents a new variety of soft spring durum that not only grows well in harsh environments typical of durum wheat, but also features novel end-use traits that allow it to be milled conventionally, producing flour instead of the more coarse semolina.  Learn more...

The Agricultural Research Service is the U.S. Department of Agriculture's chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in agricultural research results in $20 of economic impact.