There is no single way to cook pasta, but there is an evolution in history and a geographical marker. Today, cooking pasta al dente means cooking it in many different ways: from pressure cooker cooking, to passive cooking (you throw the pasta into the boiling water, boil it for a few minutes, turn off the heat, cover and let the pasta stay in the water) vs. infusion cooking, to express cooking to “risottata” cooking to double cooking. The best? That depends…
IN A PRESSURE COOKER – When science and art meet, the most delicious and creative dishes are brought to life, that are both figure- and environment-friendly. This is the case with the Amatriciana cooked in a pressure cooker, by chef Davide Scabin. All the ingredients are put in a pot, with 100ml of water, instead of the stipulated litre, per 100g of pasta. Cooking time is around 11 minutes, with or without the whistle. This technique saves on detergent, gas and energy (only one frying pan is used instead of two) and water.
PASSIVE OR INFUSION COOKING – Another green method that saves gas and electricity. With passive cooking, the pasta only cooks over heat for 2-4 minutes once the water starts boiling again. It is then removed from the heat and the pot is covered with a lid to limit heat loss, leaving the pasta to infuse in the water for the remaining time indicated on the packaging This way the pasta absorbs all the water.
EXPRESS COOKING – Perfect for every day and special occasions, this method involves boiling the pasta for 80% of the time indicated and then in a frying pan for the remaining 2 minutes together with its sauce. The result: a perfectly creamy consistency, a daily pick-me-up, a classic delicacy.
RISOTTO-STYLE COOKING – Proceed as you would for risotto: first lightly toast the pasta, then gradually add the liquid (water or broth), stirring continuously until it is completely absorbed by the pasta. Risotto-style cooking is perfect for light, simple condiments, such as garlic, oil and chilli pepper or Spaghetti with clams, because the released starch will help bind the pasta giving the dish more body. Three important tips: the cooking liquid should be added little by little and always boiling to keep the temperature constant; it should be stirred continuously to favour the release of the starch needed to form the crème; thicker pasta types should be precooked in boiling water for half their indicated cooking time.
