The absolute best way to cook pasta according to too many tests, by ellaquittner.
have learned anything in our maniacal experimentation, it’s that seasoning is everything. Obviously, this applies to dried pasta, which swells to fill with cooking liquid as it boils.
To my surprise, almost no sauce clung to the noodles, relative to the test batches with higher concentrations of salt. According to Dr. Robert Brackett, a Professor of Food Science and Nutrition at Illinois Institute of Technology , this makes sense. “The stickiness of pasta is primarily affected by starch gelatinization and adding more salt changes the gelatinization,” Dr. Brackett explains. “It might be possible that lower concentrations of salt may reduce the ‘stickiness’ whereas ‘higher’ concentrations may have the reverse effect and cause“There are food scientists that spend their entire careers doing fundamental research to answer ‘simple’ questions like yours,” Dr. Brackett continues.
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