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Michelle Obama visited the World EXPO last month and she wanted to show a sustainable way to cook pasta – with a pressure cooker!
Expo 2015 is a Universal Exposition held every five years in a different country, it focuses on topics of world interest. It attracts tourists and business world-wide – it’s the Olympics of commerce. This year’s theme is “Feeding the planet, energy for life”. Countries in attendance are sharing sustainable foods, sustainable agriculture, energy-efficient and futuristic cooking methods. This 6-month event is open until October 31 in Milano, Italy.
Word about the pressure cooker’s ability to save energy, water and time is getting out – and pressure cookers have a new darling to extol their virtues.
Michelle Obama held a cooking demonstration at the U.S. Pavilion. Her goal was to show how to make a meal that is both friendly to the figure and environment. She made her faves, a one-pot pasta with spinach and tomatoes, with which she is pictured on the cover of Cooking Light magazine – La Repubblica, an Italian News Daily, reports.
We don’t have too many details on how she adapted this recipe for the pressure cooker but it’s likely using the same ingredients as the recipe she published in Cooking Light Magazine. Maybe she had to snap the spaghetti in half, to get it to fit into the cooker, and we think she covered the noodles with stock and tomatoes and pressure cooked the whole meal for just a few minutes.
Pressure Cooker Pasta History
Pasta in the pressure cooker is not a new idea – it has been done for years one way or another both in Italy, and beyond. An Italian pressure cooker recipe book already in it’s 5th edition by 1967, “Cucinare Bene.. In Meta’ Tempo” (Cooking Well… In Half The Time), features pressure cooker Rigatoni al Ragu. The pressure cooker manual library, includes a vintage American recipe booklet, from 1961, with a technique for pressure cooking “Macaroni, Spaghetti, Noodles.”
In America, Lorna Sass, popularized this method in her iconic tome, Pressure Perfect. Anyone who has pressure cooked, has added their own bit of knowledge to perfect pressure cooked pasta, including this website.
We published the always al dente pressure cooker pasta technique – the most comprehensive tutorial on pressure cooking pasta. Our technique and recipes emphasize classic sauces, short cut pasta, measuring the cooking liquid by volume (so the quantity can be easily adjusted) and low pressure (to easily calculate the cooking time) for perfectly cooked pasta. Here are a few..
Why Pressure Cook Pasta?
Since pasta cooks so quickly already, you might be wondering what kinds of savings you might get.
It saves water. Although it’s true that once the water is boiling and sauce is ready pasta takes no time. Pressure cooking pasta completely eliminates the step of bringing a big pot of water up to a boil (which can take 20 minutes or more). Instead, just-enough water to rehydrate the pasta is added using only about 2 cups of water for a pound of pasta – as opposed to using 1 gallon (16 cups) of water that are then eventually poured down the drain. That’s a savings 0f 85%.
According to the Wall Street Journal, Americans eat an average of 19.4 pounds of pasta each year (it’s 57.3 pounds for Italians). If every one of those pounds of pasta were cooked in the pressure cooker, in 1 year America could save over 5 billion gallons of water per year. That’s enough water to supply a medium-sized city, like San Francisco, for 125 days. And that’s not even counting that you won’t need to wash a second pot make or heat-up or make the sauce.
It saves energy. Pressure cooking takes less time because it’s a wet cooking method (boiling is faster than baking) and the sealed environment allows it to achieve much higher cooking temperatures than cooking without pressure (hotter food needs less time to cook) using a fraction of the energy used for regular cooking (about 30% of the energy). The energy savings achieved by pressure cooking are comparable to those achieved by switching from incandescent to energy-saving fluorescent bulbs 70 to 90% energy savings!)
It tastes really good. When many first hear bout pasta in the pressure cooker, they are undoubtedly skeptic. However they quickly change their mind once they taste the pasta. The flavor is amazingly intense because the pasta is cooking in the sauce and absorbs a large portion of it, not just water. So the flavors, vitamins and minerals in the sauce are actually absorbed into the pasta.
It’s great for intensifying the flavor, or to get vitamins into kids who would usually pick-out spinach leaves from their dinner.
- Expo 2015 – Milano
- Italian Chef praises Michelle Obama Pasta Cooking Method
- World Pasta Day: We love pasta from Madonna to Michelle Obama
- La Repubblica: Gli Obama e la passione per la pasta. Michelle: “Fatela con la pentola a pressione” (in Italian)
- Hip Pressure Cooking always al dente Pasta Tutorial