NEW VIDEO: Pasta in ONE minute?! (Patreon)

Published:

2026-07-13 13:35:30

Imported:

2026-10

Content

You've probably already seen this video I made about cooking pasta in one minute: it's not really new new because we published it several weeks ago, but tbh it totally slipped my mind to post anything in here because we've been preparing a lot of fun stuff and my brain can only hold so much information, haha.

What you might not know is that this whole video is based on a talk I gave in Granada, Spain, back in April, about this exact same topic -- I even cooked pasta live on stage! If you'd like to watch the talk (in Spanish), you can do so right here. I might be biased, but it's a lot of fun!

-arcadi

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Pasta in ONE minute?!

Prime Day is here! Use code MINUTEFOODPD for a limited-time offer on the Typhur Sync Oven (https://bit.ly/4ngUsQZ), or head to Amazon (https://amzn.to/4uQdRel) for a Prime Day discount. #typhur #typhursyncoven As always, thanks so much to our delicious Smart Cookie patrons! Join our Patreon community at https://patreon.com/minutefood. 🍪 James A. McCormick *The scientific nitty gritty* -BeMiller, James N., and Roy L. Whistler, eds. Starch: Chemistry and Technology. Academic Press, 2009. https://doi.org/10.1016/C2009-0-02983-3 -Bowler, P., Williams, M. R., & Angold, R. E. (1980). A hypothesis for the morphological changes which occur on heating lenticular wheat starch in water. Starch‐Stärke, 32(6), 186-189. https://doi.org/10.1002/star.19800320603 -Cunin, C., Handschin, S., Walther, P., & Escher, F. (1995). Structural changes of starch during cooking of durum wheat pasta. LWT-Food Science and Technology, 28(3), 323-328. https://doi.org/10.1016/S0023-6438(95)94552-0 -Naber, E. C., & Touchburn, S. P. (1969). Effect of hydration, gelatinization and ball milling of starch on growth and energy utilization by the chick. Poultry Science, 48(5), 1583-1589. https://doi.org/10.3382/ps.0481583 -Ogawa, T., Kobayashi, T., & Adachi, S. (2011). Water sorption kinetics of spaghetti at different temperatures. Food and Bioproducts Processing, 89(2), 135-141. https://doi.org/10.1016/j.fbp.2010.04.004 -Oostergetel, G. T., & van Bruggen, E. F. (1993). The crystalline domains in potato starch granules are arranged in a helical fashion. Carbohydrate Polymers, 21(1), 7-12. https://doi.org/10.1016/0144-8617(93)90110-P *Good (accessible) references:* -https://ideasinfood.com/2009/08/15/one-minute-pasta/ -https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-cold-water -https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab -https://www.americastestkitchen.com/articles/7181-start-pasta-in-cold-water -https://en.wikipedia.org/wiki/Pasta_processing MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood Shop | https://store.dftba.com/collections/minutefood