Modelling suggests that durum yields will sharply fall there if the temperature keeps on rising.

气候模型显示，如果气温持续上升，那里的麦产量将幅下降。

Dry pasta is always durum wheat flour and water.

干利面总是麦粉和水。

And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta, flatbreads and couscous?

那么盛产于地中海地区，被用来制利面、扁面包和粗麦粉的麦呢？

In Italy, we tend to use durum wheat.

在利，我们倾向于使用麦。

Modern bread and durum wheats, on the other hand, are free-threshing wheats -- meaning, when you harvest them, the grain separates from all the un-useful stuff pretty easily.

另一方面， 现代面包和粒麦是自由脱粒麦— —这味着， 当你收获它们时， 谷物很容易与所有无用的东西分离。