Radial NMR microimaging protocols are presented for studying time-dependent moisture profiles during the drying of rehydrated pasta (spaghetti). During the initial stages of drying steep moisture gradients are established near the surface with relatively little change within the bulk-of the material. This results in a type of ＇case hardening＇ that slows the overall loss of moisture. An attempt is made to model this effect with a non-Fickian diffusion model which takes into account non-uniform radial shrinkage.