Durum wheat semolina pasta is a type of pasta that is made from durum wheat, a hard variety of wheat known for its high protein content and gluten strength. It is commonly used to make various types of pasta, including spaghetti, macaroni, penne, and fettuccine. The pasta-making process begins with durum wheat, milled to produce semolina. Semolina is a coarse flour that gives the pasta its distinctive texture and golden colour. The semolina is mixed with water to form a dough, which is then kneaded and shaped into the desired pasta shapes. Durum wheat semolina pasta is prized for its firm and chewy texture, making it a popular choice for sauces that cling to the pasta and enhance the overall flavour. The cooking time for this type of pasta is usually longer compared to softer wheat pasta, but it retains its al dente bite when cooked properly. One of the notable characteristics of durum wheat semolina pasta is its ability to hold up well during cooking, preventing it from becoming mushy or overcooked. This quality makes it suitable for a variety of pasta dishes, ranging from simple tomato-based sauces to more complex preparations like carbonara or creamy Alfredo. Overall, durum wheat semolina pasta is a versatile and flavorful choice for pasta lovers. Its unique texture, durability, and nutritional profile make it a staple in many cuisines around the world.