How to Cook Pasta Perfectly Every Time
Start with plenty of water
Use a large pot and about 4 litres of water per 450 g of pasta. Pasta needs room to move so it cooks evenly and doesn't stick.
Salt the water well
Add roughly 1-2 tablespoons of salt once the water boils. Well-salted water seasons the pasta from the inside; it should taste like a seasoned broth.
Timing and texture
- Add pasta to fully boiling water and stir
- Follow the package time, then taste a minute early
- Cook to al dente — tender with a slight bite
- Reserve a cup of pasta water before draining
- Don't rinse cooked pasta; the starch helps sauce cling
Finish in the sauce
Toss drained pasta with the sauce for a minute over heat, loosening with a splash of pasta water. This binds the sauce to the pasta for a glossy, cohesive dish.