But chefs don't approve of the new pasta cooking method. Read more:
So when Parisi explained a more energy-efficient method of
on his Facebook page, he may have thought it was just another interesting observation about the world. Instead, Parisi launched a country-wide controversy and found himself being criticized by some of Italy’s top chefs. to a pot of boiling water. “After bringing the water to a boil, just throw in the pasta and wait two minutes,” he explained. “Then you can turn off the gas, put the lid on and calculate one minute longer than the indicated cooking time.
Despite the potential economic and environmental benefits of Parisi’s pasta-prep style, it wasn’t exactly well-received. Antonello Colonna, whose Labico, Italy restaurant has received one Michelin star, that this method will just result in a pot of rubbery pasta. “I remember it well when at my parent’s house, the gas cylinder went out just as the spaghetti was cooking, and when that happened, [we] were in trouble because the consistency of the product was now compromised,” he said.
Last week, David Fairhurst, a lecturer at Nottingham Trent University’s School of Science & Technology, took Parisi’s ideas even further and determined that the most energy-efficient way to cook dried pasta starts by pre-soaking the pasta in cold water for two hours, then halve the recommended amount of water and gently simmer the pasta instead of bringing it to a rolling boil, keeping a lid on the pot as it cooks.
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