Throw in the pasta when the water boils and then turn off the heat - or put it to a minimum -, waiting for spaghetti, fusilli, penne and co. are cooked.
What in the eyes of purists of the Italian culinary tradition might seem a heresy could instead represent an excellent ploy to save gas in times of price increases and "stellar" bills .
THE PARISI POST - The alternative method has become viral and therefore the subject of debate on social media after a post shared by none other than the Nobel Prize in Physics, Giorgio Parisi , with a testimony concerning the recipe above.
" The most important thing is to always keep the lid on , because heat is lost a lot by evaporation," explains Parisi, who also carried out a first-person test.
“After the pasta boils - says the physicist - I put the gas to a minimum, so that it boils very low without consuming gas. You can also try to turn it off and obviously in this way it consumes even less and I think the pasta cooks anyway. After all, pasta cooks well even in the mountains with water boiling at 90 degrees. The lid - however, recalls the Nobel Prize - is fundamental ”.
EVERYONE TALKS ABOUT IT - The chemist and science writer Dario Bressanini also guarantees that the system works.
"Now everyone is talking about it, especially on Twitter and Facebook, because Parisi, the Nobel Prize winner, talked about it and it reached an audience that he had never reached before, but it's not a new thing. And I didn't invent it, It has been known for 200 years that it is not the boiling of water, seeing bubbles, that cooks but simply the temperature of the water that transfers heat to pasta, boiled rice or a hard-boiled egg. It is something that is very surprising because we, by tradition, have always been used to keeping it boiling, not even using the lid ", he explains.
HOW TO DO IT - For those who want to try their hand, the method of pasta without fire involves boiling the water, adding the salt, throwing the pasta, stirring, waiting for it to boil again, then turn off the heat, close the lid tightly and do not reopen it until the cooking time has elapsed, which can be extended by one minute.
THE SAVINGS - An estimate of what the savings can be with these tricks was made by Italian Pastai of Unione Italiana Food . The study talks about "passive cooking", with the fire off and with the lid on after the first 2 minutes of traditional cooking, and calculates savings in energy and CO2 emissions of up to 47% . According to the association, this method is adopted only by one in 10 Italians, while the healthy habits of using less water, 700 milliliters per 100 grams (as one in four would do) and always putting the lid on (nine out of ten).
(Unioneonline / lf)
