In this Epicurious experiment, chef Jack Logue takes on a simple question with unexpectedly watchable results: what happens to pasta as it cooks?
He starts the timer as he drops the pasta into the boiling water, testing a strand every minute.
And instead of stopping at the usual al dente (“to the tooth” in Italian) texture at 7 or 8 minutes, he keeps the timer running well beyond the 10-minute box instructions.
“Pasta is deceptively simple, but there’s a ton of science behind it.”
As the pasta softens, swells, stretches, and eventually starts to fall apart, Logue explains the science behind each stage—how starches shift, how texture changes, and why timing matters. He also shares some additional tips for cooking pasta:
“I always use the tongs to take that out, because you’re actually letting the starches from the pasta water help to thicken the sauce. Colanders are just draining out all the good stuff to be honest with you. Please do not rinse the pasta with water. Don’t put the olive oil on the pasta when it comes out. Olive oil is gonna basically detract from the sauce to be able to stick to the pasta. You want to use the starches, that’s your best friend.”
Watch these videos next:
• 4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist
• The Ring of Truth: Noodles & the principle of halving
• The chemistry of cookies, a TED-Ed video
• How to make the best Pomodoro sauce
• How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
Bonus: Spaghetti bridges, a DIY engineering activity for kids (and adults).
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