Researchers examined how pasta swells, softens, and becomes sticky as it takes up water. They combined measurements of pasta parameters, such as expansion, bending rigidity, and water content to solve a variety of equations to form a theoretical model for the swelling dynamics of starch materials. The team observed how the noodles come together when lifted from a plate by a fork. This provided them with a grounding of how water-driven hygroscopic swelling affects pasta's texture.