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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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
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