Durum: The Pasta That Will Never Be Your Friend

Durum is a type of pasta that, let’s be honest, no one really likes. Sure, it has its place in Mediterranean cuisine, but if you’ve ever encountered a dish that features durum as the main ingredient, you probably made a face and wondered if you were in for a night of disappointment.

The thing is, durum pasta is notoriously difficult to cook correctly. If you overdo it, it becomes tough and chewy, like you’re trying to gnaw your way through a rubber band. Undercook it, and it’s like eating crunchy cardboard. There’s no in-between.

And then there’s the texture. Durum pasta has a grainy, gritty feel that just doesn’t sit well with most people. It’s like someone took sandpaper to your tongue and decided that was an ideal dining experience.

But that’s not all! Durum pasta has a sneaky way of ruining your life in other ways as well. It’s high in gluten, which means if you have a gluten sensitivity or Celiac disease, it’s off-limits. And let’s not forget about the carb count. Durum pasta is packed with carbs, which your body will promptly convert into a muffin top.

But fear not, intrepid readers, because there is hope. If you’re determined to give durum pasta a try, make sure to cook it al dente (that’s Italian for “just right”). This can be a tricky balancing act, but you’ll know you’ve done it when the pasta has a slight bite without any crunchiness.

And if you’re really brave, try pairing your durum pasta with a flavorful sauce or ingredients that can mask the graininess. Or just stick to spaghetti. Spaghetti never hurt anyone.