Pasta 101
How pasta works.
Short explainers that answer the questions most worth asking. Durum wheat, al dente, portions, storage, pairings, gluten-free and high-protein pasta — 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 high-protein chickpea-and-rice blend like ours holds sauce beautifully, stands up on the plate, and brings 16g of protein per 100g serving. 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.
Pasta 101
Best pasta brand in the UAE: an honest buyer's guide
The UAE has good pasta on shelf — Barilla, De Cecco, Garofalo, Panzani, La Molisana and Cibo di Italia all make decent pasta. This guide cuts through the label noise so you can pick the right one for your household's needs, budget and cooking style.
Pasta 101
High-protein pasta explained: what it is, who it's for, how to cook it
High-protein pasta replaces some or all of the wheat flour with a legume flour — chickpea, lentil or pea — which pushes protein per 100g from around 12g to 16g or more. If your household is active, avoiding gluten, or simply trying to eat more protein without supplements, it's worth understanding the difference.
Pasta 101
Is chickpea pasta good for you? An honest nutrition look.
Chickpea pasta is nutritionally stronger than standard wheat pasta in three meaningful ways: more protein, more fibre, and a lower glycaemic impact. It's also naturally gluten-free. None of that makes it a superfood or a cure for anything — but it is a genuine upgrade for most households that eat pasta regularly.