Why is USA spaghetti always so soft and gooey after you cook it, not like real pasta?

Answer 1

Because most of the wheat in the US is soft wheat. I am from Canada, and most of the wheat there is hard...as is a lot of Texas wheat.
This is what makes bread you buy in the stores gummy and pasta icky.
My advice...find a good brand of Italian pasta (check the labels, not all Italian-sounding brands are made there) or try making your own. I use a blend of hard Canadian wheat flour (like Robin Hood, if you can find it) and semolina, although you will need a strong standing mixer to mix it.

Answer 2

you said it, its not real pasta, oh and a lot of people just don't know how to cook its not that the spaghetti is over cooked its under cooked most of the time there is only one way to know if USA spaghetti is done and that is the wall test

Answer 3

It's not the spaghetti. It is how it is cooked. Some cook it too
long and it gets mushy and sticks together.
Use oil or butter in the water will keep from sticking .
Boil only long enough so the spaghetti is still a little hard.

Answer 4

The only pasta brand I've had that problem with is Martha Gooch. Otherwise I can cook any other brand al dente and it's fine.

Answer 5

here's a tip: cook your spags in a deep strainer in your usual manner, once the spags are cooked to the softness you like, immediately take the strainer out with the spags and dip into iced water bath like a teabag to stop further cooking of the spags.

once the spags are cooled pour onto a plate and oil them with olive oil to keep them from sticking to each other...enjoy!

Answer 6

Its not the brand its the cook. Never follow package directions, taste for yourself as you go!!!

Answer 7

bcz americans over cook pasta!!

Answer 8

Americans overcook it, and they don't use imported pasta, which is of greater quality of domestic brands.

Answer 9

Most folks don't understand the meaning of "al dente."

Answer 10

try Barilla. It's great!