Dried pasta is pasta made from durum wheat flour and water (sometimes with egg), shaped and then dried at a low temperature until shelf-stable - unlike fresh pasta, which is used soon after being made and is never dried.
Common shapes include spaghetti, penne, linguine, and farfalle. Its flavor is neutral, with a subtle nutty, slightly sweet wheat taste, making it a versatile base for sauces from bolognese to pesto, and for soups, casseroles, and pasta salads. Cooked properly, it should be al dente - firm enough to hold texture against the bite, not soft or mushy.
Dried pasta is a foundation of Italian cooking and has become a global pantry staple, with regional adaptations found in cuisines worldwide. It is affordable, keeps for long periods, and cooks quickly, making it a practical choice for everyday meals.