What is the solvent in pasta?

* Pasta is a solid food: It's primarily made from flour and water, which combine to form a dough.

* Water is the primary component: While not technically a "solvent" in the chemical sense, water is essential in creating the pasta dough. It acts as a binder, holding the flour particles together.

* Cooking pasta: When pasta is cooked, it absorbs water, but it doesn't dissolve in it. The water is actually the medium in which the pasta cooks.

Here's a more detailed breakdown:

* Flour: Flour is composed of starch and protein. These molecules are not truly dissolved in the water, but rather form a network that gives the pasta its structure.

* Water: Water acts as a solvent for some of the smaller molecules in the flour, but it's primarily used to hydrate the starch and protein, causing them to gelatinize and form a cohesive dough.

So, while there's no single "solvent" in pasta, water plays a crucial role in its creation and cooking.