The ‘Agnesi Method’

A passive cooking method first thought up in the 1960s by Vincenzo Agnesi and now perfected through research and practical trials.

This method involves immersing the pasta in a small amount of water (about 1.2 litres per 500 g of pasta, versus the traditional method’s 5 litres), bringing it to the boil with the lid on. Once the water is boiling, stir the pasta, then cover it with an airtight lid and turn off the heat, allowing it to finish cooking in the residual heat.

This method reduces energy consumption by over 70% and water consumption by 75% compared to the traditional method, without affecting quality or flavour.

This process is a further evolution of the method originally suggested by Vincenzo Agnesi. A reduced use of water and expected energy saving add to the principles of cooking with the heat turned off. The figure is calculated, for 500 g of Agnesi Penne Rigate pasta, by comparing the traditional cooking method (using 5 litres of water, with an estimated energy consumption of 0.78 kWh) with the Agnesi Method, which uses 1.2 litres of water and 0.20 kWh of energy. Under the tested conditions, water consumption dropped by 75% and energy consumption fell by over 70%. Instrumental and sensory tests performed in the Colussi laboratories have confirmed that the Agnesi Method guarantees a properly cooked pasta, preserving its texture, firmness and sensory quality.