Gluten provides spaghetti with its remarkable resistance to boiling, while salt subtly shapes its texture. Researchers aim to use these insights to craft more durable, satisfying gluten-free pastas. Credit: Shutterstock Why doesn't spaghetti fall apart when it's boiled? According to new scientific findings, the key is gluten. The amount of salt added to the cooking water also plays a surprisingly important part in keeping pasta firm and intact. Studying Pasta at the Microscopic Level