From family dinner tables to fancy restaurants, plates of pasta are likely to be a little pricier in the coming year because of a disappointing durum wheat crop in the northern Plains and Canada.

Durum is ground into the semolina flour used to make pasta products. About half of the nation’s durum is produced in North Dakota, where wet weather during spring planting and the fall harvest led to a crop that’s more than 4 percent smaller than last year’s, and of much poorer quality. MORE