Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking.

Cooking dry pasta in a large excess of water (ie, 10 L kg-1 ), as commonly suggested by the great majority of pasta manufacturers, might be pointless. Such a great mitigation with respect to the environmental impact of pasta cooking should be checked further for other commercial pasta formats and would highlight the need for novel and more suitable pasta cookers than those currently in use. © 2018 Society of Chemical Industry.