Technical Abstract: The manufacture of pasta products is paramount for durum wheat. The recent development of waxy durum wheat containing starch with essentially 100% amylopectin may provide exciting new food processing applications and present opportunities for value added crop production. This investigation was conducted to determine differences in the functional properties of waxy durum starch. Starch was isolated from two waxy endosperm lines (Wx-0 and Wx-1) and four nonwaxy cultivars of durum wheat. Effects on starch swelling, solubility, pasting, gelatinization and retrogradation were examined. Full waxy starch had four times more swelling power than nonwaxy durum starch, but was also more soluble at the four temperatures utilized. Starch pasting occurred earlier and peak viscosity was greater than for the nonwaxy durum starch, but the slurry was less stable with continued stirring and heating. Greater energy was required to melt gelatinized starch gels, but refrigerated storage retrogradation and freeze-thaw retrogradation as determined by differential scanning calorimetry (DSC) indicated less stability than starches from nonwaxy durum wheat. The results of this investigation showed significant differences in the starch properties of the waxy durum lines compared to nonwaxy durum wheats.