Curiosities

1 Fill the pot: Fill a pot with water and bring it to a rolling boil over high heat. A good rule of thumb is to use about 1 liter of water for every 100 grams of pasta.

2 Salt the water: Once the water is boiling, add salt. A good starting point is about 10 grams of salt per liter of water, but adjust to your taste.

3 Add the pasta: Gently lower the pasta into the boiling water and stir to prevent it from sticking. Start timing the cooking time once the water returns to a boil.

4 Cook al dente: Follow the cooking time on the package if you're using dried pasta. Fresh pasta typically cooks faster, usually around 5-8 minutes depending on the type. Pasta is cooked al dente when it's still slightly firm to the bite. Overcooked pasta becomes mushy and loses its texture. Taste the pasta before draining to check for doneness.

5 Drain the pasta: Drain the pasta, reserving a little of the cooking water. This can be added to the sauce to help it cling to the pasta.

6 Toss: Pour the pasta into the sauce and toss to coat. If the sauce is too thick, add a little of the pasta cooking water