The invasion of Ukraine by Russia and its implications for the gas supply of European countries has pushed the States of the Old Continent to seek savings. In Italy, the method of cooking pasta could be a way of sobriety.
No difference in taste or texture
The passive version is nothing new, it’s an old recipe that divides Italians. “I haven’t tried, but I don’t want to hear about it,” says a Transalpine. For chef Nicola Marchesani, who has experienced both cooking methods, there is no difference between these two techniques. “It’s logical, it’s chemistry, the cooks know it,” he says. According to some studies, this cooking method could save up to 47% energy. With an average consumption of 23 kilos of pasta per year and per inhabitant, this small gesture could make a difference.