Tag: Pasta swelling

Did you know that dried pasta can absorb up to 1.8 times its weight in water during cooking? This dramatic transformation is why pasta swells, a culinary phenomenon driven by the fundamental processes of osmosis and starch gelatinization.

Compared to traditional wheat pasta, gluten-free pasta typically absorbs more water and expands significantly during cooking. This is because it lacks the gluten protein network that provides structure and elasticity in wheat-based products. Understanding this fundamental difference is key to mastering how to cook perfect gluten-free pasta without it becoming a mushy or gummy mess.