Dried Pasta
semolina pasta · pasta secca (Italian) · durum wheat pasta
Dried pasta made from 100% durum wheat semolina is structurally different from fresh egg pasta: the high protein content of durum wheat (12–13%) forms a dense gluten network during extrusion that makes dried pasta firm, resilient and capable of holding shape during cooking. Good-quality dried pasta — rough-extruded through bronze dies rather than smooth Teflon — has a porous, slightly rough surface that sauces grip. The pasta shape should always be chosen to match the sauce architecture: thin, smooth sauces need thin pasta; chunky sauces need pasta that traps pieces.
Mild, wheaty and slightly nutty from the semolina. The pasta itself is not strongly flavoured — it is a vehicle for the sauce. Good-quality durum wheat pasta has a more complex grain flavour than commodity pasta.
Al dente: firm at the core with a slight resistance under the tooth. Properly cooked dried pasta should not feel starchy or gluey. Overcooked dried pasta becomes soft and loses its structural integrity.
Sealed in a dry cupboard indefinitely. Properly stored dried pasta does not go off — it simply loses fragrance over very long periods. Opened bags should be resealed or transferred to a jar.
Cook in generously salted boiling water (10g salt per litre) with plenty of water — do not cover or reduce to a simmer. Stir in the first minute to prevent sticking. Cook 1–2 minutes short of the packet time (al dente), then finish in the sauce with a splash of cooking water. The starchy cooking water is essential for emulsifying the sauce.