Italians are notoriously – and understandably – protective of their cuisine, as regular arguments about the correct toppings for pizza or the appropriate pasta to use with a Bolognese ragu will attest.
, then covering with a lid and waiting for the residual heat in the water to finish the job, can help reduce the cost of cooking pasta.this method makes the pasta rubbery, and that it could never be served in a high-quality restaurant such as his own.
Inspired by the thought of saving some money, students Mia and Ross at Nottingham Trent University took to the kitchen to cook pasta in different ways, helping to pick apart the tangled strands of this question.The first thing to ask is what actually happens when we cook pasta. In the case of dried pasta, there are actually two processes which typically take place in parallel.
Cooking pasta: the energy lowdown. David Fairhurst, Mia London and Ross Broadhurst/Nottingham Tent University, Author provided.
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