Pasta 101

How pasta works.

Eight short explainers that answer the questions most worth asking. Durum wheat, al dente, portions, storage, pairings — written for the people who actually cook dinner.

Pasta 101

What is durum wheat semolina?

Durum wheat semolina is the coarsely-ground endosperm of durum wheat — a harder, higher-protein wheat than the kind used for bread flour. It's what gives good dry pasta its golden colour and its springy, al dente bite.

Pasta 101

Whole wheat pasta vs regular pasta: what's actually different?

Whole wheat pasta keeps the bran and germ of the wheat in; regular pasta mills them out. That gives whole wheat more fibre, a nuttier flavour, and a deeper colour — with the same satisfying al dente bite when you cook it right.

Pasta 101

How to cook pasta perfectly al dente every time

Use 4 litres of water and 2 tablespoons of salt per 500g of pasta, cook for the time on the pack minus 1 minute, taste, then drain — saving a mug of cooking water to finish the sauce. That's the whole method.

Pasta 101

Penne rigate vs penne lisce: why ridges matter

Penne rigate has ridges along its surface; penne lisce is smooth. Those ridges aren't decoration — they grip onto sauce, which is why penne rigate is the better choice for nearly every weeknight dinner.

Pasta 101

Is gluten-free pasta as good as regular pasta? An honest answer.

Gluten-free pasta isn't identical to wheat pasta — the texture is a little different and the cooking window is narrower. But when you cook it well, a good corn-and-rice blend holds sauce beautifully and stands up on the plate. It takes a small amount of practice, not a sacrifice.

Pasta 101

How much pasta per person? A guide to portion sizes

As a working rule, weigh 80–100g of dry pasta per adult for a main course and 50–60g for a starter or side. A 500g pack feeds 4–5 adults generously as a main, or 8–10 as a starter.

Pasta 101

Storing dry pasta: how long does it really last?

Unopened dry pasta keeps for 2–3 years past the date on the pack if it's stored cool, dry and out of direct sunlight. Once opened, transfer it to an airtight container and use within 12 months for best texture.

Pasta 101

What pasta shape goes with what sauce? The pairing guide

The right shape catches the right sauce. Short ridged shapes (penne rigate, conchiglie rigate, fusilli) grab thicker sauces with chunks; smooth tubes and small shapes work better with thin, slick sauces. This guide pairs every shape we make with the sauces it's built for.