Spaghetti was processed in a semi-commercial scale laboratory press from a range of raw materials, dried by a low temperature (LT) and a high temperature (HT) drying cycle, and assessed for stickiness and other important cooking quality attributes in cooking waters of varying hardness. Cooked HT spaghetti was generally less sticky, more resilient, firmer, and exhibited lower cooking loss than corresponding LT spaghetti. As cooking water hardness increased spaghetti became stickier and cooking loss increased. Stickiness was influenced by cultivar, wheat class, raw material granulation and protein content, but was not related to sprout damage. Stickiness was significantly correlated to cooking loss, cooked weight, degree of swelling, compressibility, recovery, and firmness. However, even when all these factors were included in a step-up regression less than 50% of the variance in stickiness could be predicted.