Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (T_C) that were lower than the water boiling point (T_BW) on the main chemico-physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption, and carbon footprint, by using a novel eco-sustainable pasta cooker.

中文翻译：

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烹饪温度对煮熟的意大利面质量和可持续性的影响

日常意大利面烹饪对环境有很大的影响。这项工作的目的是评估低于水沸点 (T _BW )的烹饪温度 (T _C ) 对在通过使用一种新型生态可持续的面食炊具，传统和最小的水与面食的比例，以及它们的最佳烹饪时间 (OCT)、烹饪能耗和碳足迹。