Is straining cooked pasta from water a physical or chemical separation?

* No new substances are formed: The pasta and water remain chemically unchanged. The pasta is still pasta, and the water is still water.

* Separation based on physical properties: The separation relies on the difference in size and density between the pasta and the water. The strainer traps the pasta, allowing the water to pass through.

In contrast, a chemical separation would involve a chemical reaction that alters the chemical composition of the substances involved.