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Durum-wheat spaghetti

Long, thin pasta typically made from durum-wheat semolina and water.

Durum-wheat spaghetti — illustrative ingredient image

About Durum-wheat spaghetti

Durum-wheat spaghetti is a long, cylindrical pasta made principally from durum-wheat semolina and water, typically formed into thin, straight strands. Dry strands are rigid and opaque, while cooked spaghetti becomes pliable with a resilient, slightly chewy texture. Its flavor is mild and wheaty, and its surface may be smooth or lightly textured.

It is commonly boiled and served with sauces, oil-based seasonings, vegetables, meat, seafood, or cheese, and may also be used in baked or chilled dishes. It is usually sold dried, though fresh versions exist. Strand diameter, drying, ingredient blends, and cooking time affect the final texture.

The dry product consists of long, thin, straight strands that are rigid and opaque. Boiling hydrates and softens them, producing pliable strands with a resilient texture; further cooking changes firmness. Drying, fresh production, strand diameter, surface texture, and added ingredients can change the final appearance and eating quality.

Ingredient type
compound ingredient

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Where durum-wheat spaghetti appears

3 linked foods

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Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for durum-wheat spaghetti

Names and romanised forms to recognise on menus and labels.

English

Durum-wheat spaghetti

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Durum-wheat spaghetti nutrition & diet

Durum-wheat spaghetti nutritional value

Pasta, white wheat flour, dry

Per 100 g of the edible portion in the stated food form.

Calories
348.5kcal
Protein
12.7g
Carbs
68.5g
Fat
1.4g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F006458. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Specify dry or cooked spaghetti and whether the reference includes only durum-wheat semolina and water. Cooking, draining, and sauce retention change the represented portion. Confirm whether egg, added fiber, flavorings, or other ingredients are present, and do not substitute another pasta shape or recipe.

Compare the right form: Reference the exact durum-wheat spaghetti product in dry or cooked, drained form, identifying ingredients, cooking state, and any sauce included.

Diet considerations

Durum-wheat spaghetti is cereal-derived and contains wheat. Compatibility changes with egg, cheese, meat, seafood, filled or flavored formulations, and sauces or coatings. Plain spaghetti differs from a complete meal, while portion size and cooking state influence carbohydrate patterns. Confirm any added grains or ingredients in packaged products and prepared dishes.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Pasta, white wheat flour, dry ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .