Pasta is delicious, whether it’s rigatoni, linguine, macaroni or any shape at all! When you buy pasta from the store, it’s usually hard, crunchy, and dry. But after cooking it, the pasta is tender and toothsome! How does that work? We asked cookbook author and cooking teacher Julia Turshen to help us find the answer.

Got a question that’s spa-GHETTING you all worked up? Send it to us at BrainsOn.org/contact, and we’ll explore the PASTAbilities to find the answer

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