You'll also notice that potatoes foam too. It's the starch in the pasta (or potatoes) that causes the foaming action. Why starch foams is another question altogether and that I don't know the answer to!
If you add a little oil to the water it will stop foaming. Foaming Pasta - Answered: Pasta water will foam due to residual starch on the pasta itself. This starch then thickens the cooking (boiling) water. Therefore you have foaming pasta water. This will not adversely effect pasta.
Pasta can be boiled.
a plain pasta is when the pasta is boiled only with salt and no sauces will be added in it.
Since it is Pasta,it needs to be boiled.
the squishy squishy of boiled pasta on your tongue
It does not make a difference if the pasta is cooked or not, as water will add no calories to it.
It's a kind of fresh pasta made with eggs, flour and boiled herbs (usually nettle's leafs).
What that means is 3 cups of pasta measured after you have boiled it. It does NOT mean to measure it out THEN cook it.
Boiling is a physical change.
No. Pasta is basically boiled in water. Although, if you would like to make macaroni and cheese, I suppose one of the ingredients would be milk.
If you add any type of pasta into a pot of cold water then boil this will cause starches to dissolve the pasta surface, in a result the pasta will stick. When the water is boiled at its highest temperature, the pasta will cook to perfection and faster.
chicken can always be boiled. I wouldn't recommend it though.
Boiling water to make pasta is a physical change because the water undergoes a phase change from liquid to gas, but its chemical composition remains the same. The molecules in water are rearranged, but no new substances are formed during the boiling process.