How to Make the Perfect Pasta (with Chemistry)

How to Make the Perfect Pasta (with Chemistry)

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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.

[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.]

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Writer:
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.

References:
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7176/full
http://blog.fabianelli.it/en/durum-wheat-semolina-and-soft-wheat-do-you-know-the-difference/
http://www.smithsonianmag.com/arts-culture/youre-doing-it-wrong-the-guide-to-making-perfect-pasta-946855/?no-ist
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
http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html

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