What’s the Best Way to Cook Pasta?

This week Reactions is taking a close look at the chemistry in your pasta. That’s right–there’s science behind perfectly cooked pappardelle. Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don’t do — to the cooking water can change the edible result. This video serves up four food-chemistry informed pasta pro-tips so you can serve up delectable al dente pasta instead of an unappetizing ball of overcooked noodles.

Read more at: http://www.thenibble.com/reviews/main/pastas/glossary6.asp

[Correction at 0:30: It should be spelled “Durum” not “Durham” wheat. Thanks to Edmund Bridge, CU SOM Mini Med and other viewers for pointing this out.]

Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions

Sam Lemonick

Narrator/Scientific Consultant:
Kyle Nackers

Executive Producer:
Adam Dylewski

Video Producer:
Sean Parsons

Scientific consultants:
Darcy Gentleman, Ph.D.
Eric Decker, Ph.D.
Matt Hartings, Ph.D.

Gordon Ramsay adding oil: https://www.youtube.com/watch?v=UYhKDweME3A
Alton Brown no oil: http://www.thekitchn.com/why-alton-brown-doesnt-oil-his-pasta-water-179168

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

Reactions is produced by the American Chemical Society.

Leave a Reply

Your email address will not be published. Required fields are marked *