Why Spaghetti Sticks Together: Scientists Pointed Out Common Mistakes 0 11

Researchers decided to investigate why pasta doesn’t always turn out "fluffy." They shared their findings — along with a solution to the problem — in an article for the journal Food Hydrocolloids.

Gluten is Necessary

According to Andrea Scotti, a senior chemistry lecturer, when cooked properly, gluten in pasta creates a protective film that retains starch and prevents spaghetti from sticking together. In gluten-free pasta, on the other hand, this film is more fragile and easily breaks down. This is why gluten-free products tend to clump together more often, even if cooked for the right amount of time.

Scientists tested this hypothesis using X-ray analysis and neutron scattering, comparing the composition, texture, and glycemic index of different types of pasta. It turned out that:

• gluten retains moisture inside and prevents pasta from becoming "overcooked";
• prolonged cooking destroys the structure even of high-quality pasta;
• excess salt also exacerbates the breakdown of pasta.

How Much Salt and Water is Needed for Spaghetti

Thus, to keep spaghetti firm and fluffy, it is important to follow simple proportions. Add 1 liter of water for every 100 grams of pasta and only 10 grams of salt (1 heaping teaspoon). Cook the pasta for 7–12 minutes, based on the time recommended by the manufacturer.

It is not advisable to rinse spaghetti. Water washes away the starch that helps the sauce "stick" to the surface of the pasta. Simply drain the liquid and add a little olive or butter.