In the discourse surrounding energy use, a notable claim tied to pasta preparation has resurfaced from Nobel Prize in Physics laureate Giorgio Parisi. He suggested that pasta can finish cooking even after the flame is off, a method that could lower energy consumption and help families cope with rising energy costs. The idea centers on a simple sequence: once the water has reached a rolling boil, the pasta is added, and the heat is reduced. After two minutes of boiling, the heat is turned off and the pot remains covered, allowing the residual warmth to complete the cooking. This approach is presented as a passive cooking technique that preserves texture and doneness while using less power.
