Pasta is one of the most common and popular staple foods thanks to its sensory and nutritional value, convenience, and versatility. It is reported that about 14.3 million tons of pasta are produced annually worldwide. According to Italian law, “dried pasta” must be produced with water and durum wheat (Triticum durum Desf.) (i.e., semolina, coarse semolina, or whole meal semolina). Although in the rest of the world (except for France and Greece) common wheat (Triticum aestivum L.) can be used for pasta production, it is well-known that only durum semolina can assure the best product quality, in terms of dough rheological properties, cooking quality and consumer acceptance]. However, it should be noted that common wheat is approximately 20–25% cheaper than durum wheat, making it an interesting raw material for worldwide production thanks to its high availability and (cost-effectiveness/relatively low cost.