The cooking is an important feature in selecting a cultivar of cassava for cooking, both the consumer and the industry of processed products. However, there are times when cassava roots have problems cooking, as the texture of the dough, or cultivars with better or worse cooking characteristics, regardless of how long the process lasts. Some hypotheses are proposed to explain this issue, which may be associated with the chemical composition of the cell wall. It is also necessary to assess the best method to determine the correct cooking time compared to the characteristics of cooked pasta obtained from cassava, and these are desirable for the consumer and direct to the processing of products. The possibility of referring to cooking cassava, indifferent to the quality of cooking, dehydrate it and get it in powder, an alternative view technology to use it in different seasons, from standardization of the moisture. However, standardization of the texture of rehydrated mass should be considered.