How to cook the perfect pasta – we used particle accelerators and reactors to discover the key

By Andrea Scotti, Senior lecturer of Physical Chemistry, Lund University

Whether you prefer your spaghetti al dente or soothingly soft, it can be difficult to achieve perfection at home. Many of us will have experienced our pasta disintegrating into a beige mush – particularly for gluten-free alternatives.

So how much water and salt do you really need, and how long do you cook it for if you want optimal results? What’s more, how should you amend your cooking process when using gluten-free pasta? A recent study my colleagues and I conducted, published…

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