Final answer:
Italian dried pasta is primarily made from durum wheat, which is a hard variety of spring wheat preferred by pasta makers for its high gluten content that gives pasta its firm texture and shape-retention qualities.
Step-by-step explanation:
The correct answer to the question about the primary ingredient in Italian dried pasta is durum wheat. Durum wheat is a hard variety of spring wheat that is extensively grown in parts of North Dakota, United States. It is highly favored by pasta makers for its high protein content and firm texture, which make it ideal for creating the semolina flour that is the basis for traditional Italian pasta.
Durum wheat's high gluten content lends pasta its durability and ability to hold shape during cooking, which is why it is preferred over other types like rice flour, buckwheat, or whole wheat for pasta production. The semolina flour made from durum wheat is used to make pasta dough, which is then shaped into various forms like spaghetti, macaroni, or penne.