Well, it obviously wouldn’t boil, but if you left it in water long enough, it will rehydrate. I’m not certain that we actually do anything by “cooking” spaghetti other than rehydrating it.
Noodles are composed mostly of starches and heat causes gelatinization: which gives noodles their texture, taste, and holds them together. It also kills off any pathogens, which is a good things since it’s fairly common for raw flour to be contaminated with E. coli and Salmonella.
Cold water causes them to revert back to wet flour.
Well, it obviously wouldn’t boil, but if you left it in water long enough, it will rehydrate. I’m not certain that we actually do anything by “cooking” spaghetti other than rehydrating it.
Noodles are composed mostly of starches and heat causes gelatinization: which gives noodles their texture, taste, and holds them together. It also kills off any pathogens, which is a good things since it’s fairly common for raw flour to be contaminated with E. coli and Salmonella.
Cold water causes them to revert back to wet flour.