subsequent passings of the caryopses exiting from the first decorticator 108 a into two other respective decortication machines 108 b and 108 c caused the removal of the intermediate and inner bran layers again in the powder form the caryopses exiting from the third decorticator machine 108 c were subjected to a dynamic air current cooling prior to being fed to a conventional mill 109 for milling here the decorticated caryopses were milled according to the standard working modes for the milling of whole caryopses obtaining in the end 85 kg of a flour s composed essentially of endosperm with an ash content of 0 77 in weight of the total weight and a protein content of 11 0 in weight of the total weight the third powder exiting from the last decorticator 108 c was a bran fraction d characterised by the composition shown in the following table 2 from the pooling of the aforementioned third bran fraction with the flour in a 1 9 weight ratio a durum whole wheat semolina was obtained having an ash content of 1 30 and a protein content of 11 6 a whole grain pasta was prepared according to the present invention with the durum whole wheat semolina thus obtained using it in the conventional production process of traditional durum wheat semolina pasta in place of the refined durum wheat semolina by the traditional steps of kneading with water forming by extrusion and drying to a humidity content of 12 0 the pasta thus prepared was subjected.