It is a complex carbohydrate yet easy to digest. LOVE it, too. Pasta comes in an endless array of shapes and sizes with names like fusilli, somen, rigatoni, udon and garafano.
Durum wheat is as good for pasta as hard red wheat is good for bread.
This makes tasty spaghetti and lasagna, and the ribbon noodles are excellent. It usually needs slightly longer cooking than its paler counterparts. Whole-grain durum noodles keep their shape well, and they are tender and mellow in taste. Semolina is refined durum wheat. It makes noodles that are a pale creamy-golden color.