Although different types of pasta and noodles are eaten in many cultures, it is Italian cuisine we associate it most. Widely common also in Portugal, it is cooked in countless ways. The simplest form of pasta is a mix of durum wheat flour and water. Durum wheat is a hard, high-protein suitable for pasta and semolina products but not for bread or baking. It can be made into different shapes which will retain proteins when dried and when subsequently cooked.