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，那里的硬小将大幅下降。

Dry pasta is always durum wheat flour and water.

干意大利面总是硬小粉和水。

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

那么盛于地中海地区，被作意大利面、扁面包和粗粉的硬小呢？

In Italy, we tend to use durum wheat.

在意大利，我们倾向于使硬小。

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， 现代面包和硬粒小是自由脱粒小— —这意味着， 当你收获它们时， 谷物很容易与所有无的东西分离。