Does spaghetti break easier when cooked or raw?

* Structure: Raw spaghetti has a more rigid structure due to the starch granules being tightly packed. This gives it strength and resistance to breaking.

* Water Absorption: When cooked, spaghetti absorbs water, causing the starch granules to swell and soften. This weakens the structure and makes it more pliable, leading to easier breaking.

* Gluten Development: The gluten in spaghetti also develops during cooking, making the noodles more elastic. While this helps with texture, it also makes them more susceptible to breaking when bending or twisting.

So, while you might think raw spaghetti is brittle, it's actually the cooked spaghetti that's more likely to break.