Durum wheat pasta with high alimentary bran content and process for the production thereof

A durum wheat pasta comprising:

• a durum wheat semolina;
• and
• bran, wherein the bran originates from durum wheat caryopses having a bran coating,
• wherein the caryopses are subjected to sequential abrasion by a decortication machine that does not utilize a milling action in order to selectively and progressively remove substantially all of the bran coating and to select from the removed bran coating a bran fraction (D) originating from the aleurone, nucellar, and testa layers only of the durum wheat caryopses, such that the bran fraction (D) exhibits stability to oxidation without undergoing heat stabilization treatment,
• wherein said bran fraction (D) has a total fibre content comprised between thirty and thirty-six percent of the total weight of the bran, and a protein content comprised between fifteen and nineteen percent of the total weight of the bran,
• wherein the bran fraction (D) is added to the durum wheat semolina in a quantity so as to obtain a mixture containing between five and thirty percent of the bran fraction (D) by weight, and wherein the durum wheat pasta is produced from the mixture of durum wheat semolina and the bran fraction (D).