Paste clarity is an important quality attribute of starch that significantly affects its suitability for diverse food and industrial applications, including beverages, sauces, and gels. It is largely determined by the interaction between amylose and water molecules under hydrothermal conditions, which influences starch gelatinization and the resulting paste’s transparency or turbidity. Reliable assessment of paste clarity is critical for product formulation, quality control, and research into starch functionality. This chapter provides a guide and an updated protocol for measuring starch paste clarity using the spectrophotometric method. The method described offers a simplified and standardized approach that addresses variability in existing protocols, enabling consistent and reproducible measurements across different starch types and laboratories. Adoption of this protocol can enhance comparability of results, improve product development strategies, and support scientific investigations into starch physicochemical properties.