[jontro]

Not sure everyone agrees this is a good method

Quoting from https://www.finedininglovers.com/article/can-passive-pasta-r...

"The response was swift, and it came from starred chef Antonello Colonna. The Roman cook rejected Parisi's solution, claiming that with this procedure the pasta becomes "rubbery", and impossible to serve in a high-level restaurant. Colonna considers the method a failure and proposes cooking on an open-fire grill, with pots that have fed entire generations like a cauldron. The chef claims this traditional low-temperature technique lowers electricity costs in his restaurant."

[ricardobeat]

Burning wood or charcoal lowers the electricity bill? Who would have thought!

Also, what is “low-temperature technique” supposed to mean? The open fire needs to maintain the water at 100C regardless. If low-temperature means lower water temp, then its the same as the passive method..

[epolanski]

I mean you can try and decide for yourself how much you like it.

Boiling water can't get hotter than 100C anyway, and water needs lots of energy to both heat and cool. If you cover it and turn off the heat the water inside realistically won't get much colder in ten minutes.

I always used the half technique: if it says 12 minutes I boil it for 6 and then turn off the stove. Never ever got it wrong.

Anyway I highly doubt the biggest pasta brand in the world would ever publicize a method that makes their product any less good.

[hombre_fatal]

Not worthy of a high end restaurant seems like pretty faint condemnation.