Dried Durum Pasta

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
The standard Italian pastas, and Italian-style pastas from around the world, are made from durum wheat, with its distinctive flavor, attractive yellow color, and abundant gluten proteins. Durum pastas are seldom made with eggs. Their gluten proteins give the dried noodles a hard, glassy interior; during cooking they limit the loss of dissolved proteins and gelated starch, and make a firm noodle.