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.
Watch video at You Tube (3:04 minutes) . . . . .