What is the lowest temperture I can use to cook fresh pasta?

cafe_carl

Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achieve a boil. What is the lowest temperature needed to cook fresh (water and/or egg based...but not dried) pasta? While I provide the circulator as an example, this is less of a modernist technique question and more of a science of cooking pasta question.

Originally asked by moscafj on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

Cooking pasta at a full rolling boil (100°C at sea level or less at higher altitudes) is just conventional, it is not the boiling the cooks pasta but the temperature: pasta cooking is influenced by three factors: water penetration inside the pasta, gelatinization of the starch (it normally occurs at a temperature between 60°C and 70°C for wheat starch) and the denaturation and consequent coagulation of gluten (at 70°C-80°C) . A temperature above 80°C for a certain time (slightly longer than what you'd need at 100°C to compensate for the slower penetration of water into the pasta) should guarantee a perfectly cooked pasta. This is the same for dried pasta and for fresh pasta; fresh will cook...

Full answer by Andrea Shaitan: https://cooking.stackexchange.com/a/86515 (CC BY-SA 3.0).

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