To cook pasta and prevent it from sticking, pasta needs Large
pot. Use at least 1 Liters of water per 100g. of pasta. Salt is
added to the boiling water, not to lower the boiling point. If
you dont season the cooking water, the pasta may taste flat, no
matter how salty the sauce you dress it in.
- Bring the water to a full, rolling boil. The temperature
will drop once you add the pasta, so make sure its boiling
before dropping in the pasta.
- Gently stir short pasta immediately after adding to
water; let spaghetti and long cuts soften for a minute
- Dont combine two types or sizes of pasta in the same
pot of water, as they will finish cooking at different
Pasta should be cooked until its tender but slightly
firm to the bite ( al dente ). If its going to used in a recipe, like
baked macaroni and cheese, or lasagna it can be even firmer,
since it will absorb liquid and cook more in the oven. The
longer you cook pasta, the mushier it gets. Dont rely on the
clock to evaluate doneness.
- Cook according to package instructions (usually 10
to 12 minutes)
- Drain the pasta in a colander. Rinse with cool water
to prevent sticking. Return
the colander to the pot and cover to keep it warm.
- Pasta should be served immediately you may add the
sauce of your desire on it or follow your desired