Normally we cook fusilli, spaghetti & Co. so that the water is kept at the boiling point – as indicated on the packaging. With “passive” cooking of pasta, on the other hand, the fire goes out after just two minutes as soon as the water boils.
It is important to put the lid on the pan afterwards so that no heat escapes. Then the noodles can continue to cook “passively”. Respect the cooking time indicated on the packaging.
Step-by-step instructions on how to cook “passive” pasta:
- Bring salted water to a boil in the saucepan. In fact, when cooking pasta, the rule of thumb is: one liter per 100 grams of pasta. According to the experts at Unione Italiana Food, 700 milliliters per 100 grams is enough – you save up to 30% water.
- Once the boiling point is reached, add the noodles to the boiling water.
- Let the noodles cook for about two minutes.
- Then turn off the stove.
- Important: Cover the pan with a lid so as not to lose heat.
- After the recommended cooking time, leave the pasta on the turned off heat.
By the way: you don’t have to worry about the consistency of the pasta, the pasta shouldn’t get sticky or mushy if the water isn’t constantly boiling.