Why does uncooked pasta keep longer than cooked pasta?

1. Moisture Content: Uncooked pasta has a much lower moisture content than cooked pasta. Moisture is the primary factor that encourages bacteria growth and spoilage.

2. Starch Structure: The starch in uncooked pasta is in a tightly packed, crystalline structure. This structure is less susceptible to bacterial activity and enzymatic breakdown. When pasta is cooked, the starch molecules absorb water and become more accessible to microorganisms.

3. Lack of Enzyme Activity: Uncooked pasta does not have the same level of enzymatic activity as cooked pasta. Enzymes are proteins that can break down food molecules, making them more vulnerable to spoilage. Cooking activates these enzymes.

4. Lower pH: The slightly acidic pH of dry pasta inhibits the growth of many bacteria. When pasta is cooked, the pH increases, making it more hospitable to bacteria.

5. Absence of Cooked Protein: Cooked pasta has protein that is more readily available to bacteria. Uncooked pasta has its protein bound within the starch structure, making it less susceptible to bacterial breakdown.

6. Lack of Exposure to Oxygen: Uncooked pasta, stored in an airtight container, is less exposed to oxygen. Oxygen is essential for the growth of many bacteria.

In summary: Uncooked pasta has a lower moisture content, a more resistant starch structure, less enzyme activity, a lower pH, and less protein available for bacteria. All these factors contribute to its longer shelf life compared to cooked pasta.