A Nobel Physicist Explained How to Cook Pasta And Now Everybody's Angry
www.sciencealert.com
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.

Oddly, I hadn’t put much thought into the energy costs of cooking pasta before…

This article estimates the UK spends £4,690,000 per week on it! And suggests possibly greener ways of cooking it. It’s a small amount per person, but there’s a lot of people (I hope) making pasta!

  • @Stoned_Ape
    1•1 year ago

    Pastiera napoletana is the dish you are looking for

    This looks delicious, indeed! :)

    But I meant literal wheat grains simply cooked to be eaten like rice. Technically speaking, you can eat any wheat grain like that, though you seem to be right that some wheat varieties need longer cooking times.

    This is true for durum wheat (“durum” means hard in latin). This wheat seems to be used for pasta and bulgur, and both are pre-cooked. “Common wheat” (in Germany called “Weichweizen”: soft wheat) seems to have only a fraction of the cooking times. This includes dinkel wheat, which seems to be rather quick to cook.

    I have no idea about the nutritional differences between those. But nevertheless, very interesting to think about the implications of wheat variets on cooking energy.