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Pasta

Also searched as: noodles, spaghetti, fresh pasta, pasta

In short: Pasta is a with starch. The network gives bite; the starch in the cooking water helps the sauce cling.

Picture it

Like a net full of paste: on the outside it releases starch, on the inside the net holds.

What happens

When cooking, the starch swells and the gluten network holds the shape. Part of the starch goes into the water, which is why it is valuable for the sauce.

Why it matters

Bite and a bound sauce come together in the last two minutes: in the pan with pasta water.

Rules of thumb

  1. Salt the cooking water, but do not oversalt it.
  2. Drain just before al dente and finish cooking in the sauce.
  3. Keep a cup of pasta water.
Related entries
Binding pasta with pasta waterPasta sticks togetherStarch gelatinisationÄlplermagronen (Alpine macaroni)
Sources · 1
  • Harold McGee: On Food and Cooking (2004)