Durum flour and durum semolina have a yellow tinge in color. Italian spaghetti is typically made from durum wheat semolina. Bread in Morocco is principally from durum wheat semolina known as khobz. Bread in Morocco is principally made from durum wheat semolina known as khobz. Semolina made from durum is used for premium pastas and breads. Neighbouring countries also cultivated einkorn, durum and common wheat. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. To produce bread, durum wheat is ground into flour. In breadmaking, local custom favours the use of durum wheat, bread flour and barley bread. Some other types of wheat grown are durum, spelt, and winter wheat. The dough is made with either wheat, durum or barley flour. In drier years, Khorasan wheat can sometimes yield even more than durum wheat. Durum wheat is mixed with traditional meal. The traditional ratio is one egg to one hundred grams of Durum wheat semolina.