- Bring in a large pasta pot (4 quarts of water to a pound of pasta) to a boil at high heat.
- When it comes to a vigorous boil, add 1 tsp coarsed salt per gallon of water.
- Immerse slowly the pasta you need to the boiling water. Do not lower the heat, since the waters should keep at a continuous boil.
- Remember that pasta generally doubles in size when cooked, so 1 cup uncooked pasta = 2 cups cooked.
- Stir frequently to prevent sticking.
- Cooking time will vary according to the pasta's shape and thickness, however, check the time suggested on the package and start timing when the water returns to boil.
- To avoid overcooked pasta, test often, it's the only accurate test to tell if the pasta is al dente.
When the pasta is al dente?
- Remove a strand and bite into it, when there is not solid white in the center of the pasta and the outside remains firm to the bite, it's al dente - firm, yet tender, with a tiny core in the middle.
- A Colander should be ready to drain the pasta.
- Quickly transfer it to a bowl for tossing or to the saucepan according to the recipe you are making. Toss well and serve.
Cover the pot when you bring water to a boil, it will boil faster.
Don't rinse it, since removes the starch that helps hold the sauce.
Never mix pasta types in one pot. They all have different cooking times.
If you are going to use the pasta for a casserole, or lasagna undercook it slightly. It will finish cooking to perfection while in the oven or skillet.