It’s all over the internets right now; cooking your pasta perfectly al dente with using less energy. This go-green approach is endorsed by cooks all over the country who swear it creates tastier, less-starchy dishes of pasty over traditional methods.  AND, to say the least, I was interested. So, WTF! Does the “passive method” work? 

It all starts with a typical pot of water, salt and a little oil (if you so choose). Bring to a rolling boil, drop your pasta in, let it cook for two minutes then turn the heat off and throw a lid on. Let your pasta  sit for 4 minutes and voila! Now, I will admit… this not only created some of the best whole wheat pasta I’ve made to-date, it’s great because you really don’t have to keep an eye on it. If there’s one thing I love, it’s things that make my life easier in the kitchen. I’d love to try this on white pasta to see if the starch is out of control… 

Cool/Weird Tip: Putting a green tea bag in your boiling pasta water is a great way to alternatively consume antioxidants!