Scientists just solved the mystery of perfect spaghetti

Studying Pasta at the Microscopic Level

Researchers used advanced scientific tools to analyze the inner structure of both regular and gluten-free spaghetti purchased straight from the store. Their observations revealed that gluten provides vital structural support during cooking, helping pasta maintain its texture and shape.

"We were able to show that the gluten in regular spaghetti acts as a safety net that preserves the starch. The gluten-free pasta, which contains an artificial matrix, only works optimally under exactly the right cooking conditions -- otherwise the structure easily falls apart," explains Andrea Scotti, senior lecturer in physical chemistry at Lund University.

To uncover these details, Scotti employed small-angle neutron scattering and X-ray techniques. These methods allowed the team to examine food on a microscopic scale (down to a billionth of a meter) and connect those molecular observations to everyday characteristics like texture, shelf life, and glycemic index.

Salt's Surprising Role in Pasta Perfection

The researchers also discovered that the salt added to the pasta water influences the final outcome.

"Our results show that regular pasta has higher tolerance, or better structural resistance, to less optimal cooking conditions such as being cooked for too long or too much salt being added to the water. So, cooking pasta with the right amount of salt is not just a matter of taste -- it also affects the microstructure of the pasta and thus the whole dining experience," says Andrea Scotti.

Toward Better Gluten-Free Alternatives

Next, the research team plans to expand its work by examining more pasta varieties and production methods. They also aim to simulate digestion to understand how the pasta's molecular structure changes once inside the human stomach.

"With demand for gluten-free alternatives increasing, we hope that our methods can help develop more durable and nutritious products that stand up to the demands placed on them by both the cooking process and by consumers," adds Scotti.

This study was carried out in collaboration with Judith Houston, lead instrument scientist for the LoKI instrument at the European Spallation Source (ESS) in Lund, Sweden, along with scientists from the Institut Laue-Langevin in France and the Diamond Light Source and ISIS Neutron and Muon Source in the UK.