Have You Tried This Energy-Saving Pasta Method?

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© Gourmandize / Silvia Santucci

The traditional method vs. passive cooking

The study compared the traditional method of cooking pasta with the passive cooking technique, in order to evaluate their economic and ecological impact. With the traditional method, there's the widely followed golden rule: 10 g of salt for 100 g of pasta cooked in 1000 ml of water. The pasta is boiled uncovered over high heat for a specified amount of time until cooked through.

For the passive cooking technique, you would use 700 ml of water per pound of pasta. Once the water is boiling, the pasta is added. After two minutes, you can turn off the heat, cover the pot and allow the pasta to continue cooking for the recommended amount of time (based on this method). The cooking times may or may not differ from the original durations depending on the pasta type. 

So which method is better?