Durum Wheat Pasta: The Pillar of Italian Authenticity
Originating from the south of Italy, classic dried pasta is made from just two ingredients: high-quality durum wheat semolina and water.
Why choose durum wheat?
Durum wheat is rich in protein and gluten, which allows the pasta to hold its shape and texture during cooking. This is what gives the famous "al dente" result: a resistance to the bite (which Neapolitans call il nervo — the nerve) that is the hallmark of perfect cooking.
The secret of bronze-die extrusion
In our fine grocery, we favour trafilata al bronzo pasta (bronze-extruded). Unlike smooth industrial pasta, this artisan process creates a rough and porous surface, ideal for holding the sauce. These pasta are our guilty pleasure and we invite you to discover our Spaghetti di Gragnano IGP GILDA in durum wheat.
"This texture is essential because it allows the sauce to literally cling to the pasta instead of sliding to the bottom of the plate." — The Chef's tip
Which sauces for durum wheat pasta?
- Oil-based sauces: Aglio, Olio e Peperoncino or a Pesto alla Genovese PDO with a good Leonardi extra virgin olive oil.
- Classic tomato sauces: Marinara, Arrabbiata Casina Rossa or Puttanesca.
- Seafood sauces: Linguine alle vongole or Spaghetti allo scoglio.
Egg Pasta: Gastronomy and Comfort
A symbol of Emilian cuisine, pasta all'uovo brings a completely different dimension to your table. The addition of fresh eggs to the semolina changes the structure of the dough.
The richness of texture
Egg pasta is more tender, more elastic and above all more nutritious. It has an incredible absorption capacity. Where durum wheat pasta "carries" the sauce, egg pasta "communes" with it by absorbing its flavours.
Unrivalled porosity
Thanks to the eggs, the pasta is naturally more porous. It is therefore the ideal partner for rich sauces that need binding. This is why Giuseppe Cocco Egg Tagliatelle are ideal with a ragù or a tomato sauce.
So, which pasta to choose?
To help you navigate our selection at GILDA by Restaurant Roberto, here is a summary table for your next meals:
3 Tips for Professional Cooking
The water ratio
Allow 1 litre of water per 100 g of pasta. Pasta needs space to avoid sticking.
Liquid gold
Never discard all the cooking water! The starch it contains is the secret to binding your sauce.
Salt, not oil
Salt the water generously once it boils. Never add oil — it would prevent the sauce from adhering.
Conclusion: Quality Above All
Whether durum wheat or egg, the secret lies in the quality of the ingredients. An artisan pasta dried slowly at low temperature preserves the grain's aromas and delivers an incomparable experience.
Ready to get cooking? explore the GILDA by Restaurant Roberto selection