Normally we cook fusilli, spaghetti & Co. so that the water is kept up to the boiling point – just as it is declared on the packaging. With “passive” pasta cooking, on the other hand, the heat is turned off after just two minutes as soon as the water is boiling.
It is important to put the lid on the pot afterwards so that no heat escapes. Then the noodles can continue to cook “passively”. Follow the cooking time stated on the packaging.
Step-by-step instructions on how to cook “passive” pasta:
- Bring salted water to a boil in the saucepan. The rule of thumb when cooking pasta is actually one liter per 100 grams of pasta. According to the experts at Unione Italiana Food, 700 milliliters per 100 grams are sufficient – you save up to 30 percent 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 pot with a lid so as not to lose the heat.
- After the recommended cooking time, leave the pasta on the switched-off stove.
By the way: You do not have to worry about the consistency of the pasta, the pasta should not become sticky or mushy if the water is not constantly boiling.