Dry durum wheat pasta

Dry durum wheat pasta is pasta made only from durum wheat semolina and water, shaped and then dried until it keeps for months. In Italy it is called "pasta di semola di grano duro", and it is the familiar packet pasta on supermarket shelves. It differs from egg pasta, which has eggs in the dough, and from fresh pasta, which is not dried or only partly dried.

In Italy its composition is fixed by Presidential Decree no. 187 of 9 February 2001: dry pasta sold under this name contains only durum wheat semolina and water, with at most 12.5 % moisture and at least 10.5 % protein on dry matter. Wholemeal durum semolina pasta is a separate named type. If another ingredient such as spinach or tomato is added, it becomes a "special pasta" and the addition must appear in the name. In the EU, Regulation 1169/2011 requires wheat, a cereal containing gluten, to be highlighted as an allergen on the label.

Durum wheat (Triticum durum) has a hard, glassy kernel rich in protein and yellow pigments. It is milled into coarse semolina rather than fine flour, which gives a dense dough that holds its shape and does not turn mushy when boiled.

How it is made: semolina is mixed with water, the dough is pushed under pressure through dies or rolled into sheets and cut, and the pieces are then dried slowly. A bronze die leaves a rough, matt surface that holds sauce well; a Teflon die gives a smooth, shiny one.

Main kinds: long shapes such as spaghetti, linguine and bucatini; short shapes such as penne, rigatoni, fusilli and farfalle; small soup shapes such as orzo and ditalini. "Pasta di Gragnano" from Campania is a protected geographical indication (PGI) in the EU.

How to choose and cook: the ingredient list should read durum wheat semolina and water only; a rough surface points to bronze dies. Boil in plenty of salted water, about one litre per 100 g, for the time on the packet and drain al dente, when the centre is still firm. Thin long pasta suits oil-based and tomato sauces, ridged short shapes suit thick meat and vegetable sauces.

Why it matters: dry durum wheat pasta keeps for months without refrigeration, cooks quickly and holds its shape, which makes it the backbone of everyday Italian cooking and a reliable pantry staple.