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Passive cooking, the technique to save energy and cook pasta in 2 minutes

  • Post category:Economy News
  • Reading time:3 mins read

If there is a dish that is easy and quick to prepare, it is pasta. They are infinitely varied and they generally make everyone agree. Except in times of energy crisis: in an attempt to save energy, the whole planet is trying to find solutions so that cooking our very dear pasta is as inexpensive as possible. Recently we told you about the alternative cooking technique of the Nobel Prize in Physics Giorgio Parisi who recommended lowering or even completely turning off the cooking hob once the water for the pasta has been boiled. A trick used since the dawn of time, but which had the gift of annoying some Italian purists on social networks, who saw it as an offense to Italian cuisine and, in the most extreme cases, as an indignation to distort the preparation of a flagship food of their gastronomic heritage.

For an Italian dough recipe, it’s here:

But now, even the Italian brand Barilla, which markets pasta, seems convinced by this cooking technique. She calls it “passive cooking”, wait by that, “passive cooking” in French, which therefore consists of cooking the pasta water for only 2 minutes, until the water is boiling and then cutting directly totally off the gas by leaving the saucepan on the heat and with a lid to keep the heat in so that the cooking continues to take place naturally.

The Ultimate Guide to Cooking Pasta

To help pasta lovers successfully cook their pasta, the brand has even published a guide with the different cooking times for the different kinds of pasta it sells. For fusilli, count 2 minutes on the fire and then cook in passive cooking mode for 11 minutes. For tortiglioni, count 2 minutes + 12 minutes of passive cooking, for farfalle, count 2 minutes + 10 minutes of passive cooking, for rigate, count 2 minutes and 10 minutes of passive cooking, for penne, it will take 2 minutes + 11 minutes of passive cooking and finally, for spaghetti, 2 minutes + 8 minutes of passive cooking. To help gourmets obtain perfectly al dente pasta, Barilla even goes a step further by selling a small connected accessory, the Passive Cooker. The principle ? Just put it on the lid of your saucepan and it will automatically tell you when to turn off the heat. A gadget that does not revolutionize anything except replacing the good old timer!

The passive cooking method is not new, already in the middle of the 19th century, it was used. But in the era of energy sobriety, it is making a strong comeback since it would save up to 80% of CO2 emissions compared to the traditional cooking method. On the cost side, you may save some money, but cooking pasta, especially when you have an induction hob, is not the meal that will blow your bill up. Indeed, it is estimated that the cost of cooking pasta (which cooks in 7 minutes) comes to around €0.034. Therefore, even by eating it every day for a month, you will see almost no difference on the total amount of your bill!

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