There are many varieties of wheat and their particularities can be appreciated in the pasta, in terms of flavour, colour and texture.

Two main species:
However, all varieties are represented by two main species: "durum wheat" and "soft wheat".

- HARD WHEAT, richer in protein, is the species most commonly used for pasta production and French law requires it to be called "pasta".
- TENDER WHEAT, with a lower protein content, can be used to make pasta (in theory, products made from this raw material cannot be called 'pasta'). The behaviour of soft wheat "pasta" is usually less resistant to cooking, precisely because of its lower protein content.

However, there are specialities, popular in France and Italy, which are produced from common wheat or from a mixture of common and durum wheat.