Cucino la pasta con acido cloridrico e soda caustica

Ingredients

• 200 ml Hydrochloric Acid (1 M) (concentrated 1 molar solution, handle with care)
• 8 g Sodium Hydroxide Pellets (food‑grade NaOH, dissolve in water)
• 800 ml Distilled Water (use distilled or deionized to avoid impurities)
• 500 g Dry Pasta (spaghetti) (any shape works, spaghetti preferred)
• 30 ml Olive Oil (optional for serving)
• 30 g Grated Parmesan Cheese (optional topping)
• 1 piece pH Indicator Paper (to test neutrality of the solution)

Instructions

1. Safety First

   Put on safety goggles and chemical‑resistant gloves. Work in a well‑ventilated area and keep a neutralizing agent (e.g., baking soda solution) nearby.

   Time: PT5M

2. Measure Hydrochloric Acid

   Using a graduated cylinder, measure 200 ml of 1 M hydrochloric acid and pour it into a 500 ml beaker.

   Time: PT3M

3. Dissolve Sodium Hydroxide

   Add 200 ml of distilled water to a second beaker, then slowly add 8 g of NaOH pellets while stirring. The solution will become hot—let it cool for a minute.

   Time: PT5M

4. Neutralize the Solutions

   Very slowly pour the acid into the NaOH solution while stirring. Use pH indicator paper to check the pH; aim for a green colour (pH ≈ 7‑8). If the solution is still acidic, add a tiny amount of NaOH solution; if basic, add a few drops of acid.

   Time: PT5M

5. Adjust Final Volume

   Add an additional 600‑700 ml of distilled water to bring the total volume to about 1.1 L (approximately 10 g of salt per litre). Stir well.

   Time: PT2M

6. Bring to a Boil

   Transfer the neutralized salt‑water solution to a large pot and place it on the stove. Heat over medium‑high until a rolling boil is reached.

   Time: PT5M

   Temperature: 100°C

7. Cook the Pasta

   Add the 500 g of dry pasta to the boiling water. Stir immediately to prevent sticking and cook for 8‑10 minutes, or until al dente.

   Time: PT10M

   Temperature: 100°C

8. Drain and Finish

   Drain the pasta in a colander. Toss with a drizzle of olive oil and grated Parmesan cheese, if desired.

   Time: PT2M

9. Cleanup and Disposal

   Allow any remaining chemical solution to cool, then neutralize with excess baking soda before disposing of it according to local regulations. Wash all glassware, utensils, and protective gear.

   Time: PT10M

Nutrition Facts

Calories

2000

Protein

15 g per serving

Carbohydrates

90 g per serving

Fat

5 g per serving

Fiber

3 g per serving