How to cook pasta

These steps assume

• Portion: 80–100 g dry pasta per person (more for very hungry eaters or cold pasta salad).
• At least 1 litre of water per 100 g pasta so starch dilutes.
• Salt: about 10 g per litre (about 1 tbsp coarse salt per litre) — water should taste like mild seawater.
• Al dente means a firm center without a white, raw core.

This is what it should look like

What you need

• Dry pasta (80–100 g per person)
• Large pot
• Salt (about 10 g per litre of water)
• Colander or pasta spoon
• Spoon for tasting

Step by step

1. 1

   Fill a large pot with at least 1 litre of water per 100 g pasta. Bring to a rolling boil. Add about 10 g salt per litre and stir.

   • Equipment: Large pot.
   • Heat: High heat to a rolling boil.
   • Time: 5–10 minutes depending on volume.
   • Looks like: Water is at a rolling boil; taste is clearly salty like mild seawater.
   • If it goes wrong: Too little water — pasta sticks; use a larger pot or more water.
   • Done when: Water is boiling and salted, ready for pasta.

2. 2

   Add the pasta to the boiling water. Stir at once so pieces do not stick. Keep the boil going.

   • Equipment: Spoon or pasta spoon.
   • Heat: High heat so the boil returns quickly.
   • Time: First 30–60 seconds with frequent stirring.
   • Looks like: Pasta moves freely in the water without clumping.
   • If it goes wrong: Pasta sticks on the base — stir more in the first minutes and ensure enough water.
   • Done when: Pasta is boiling freely without clumps.

3. 3

   Cook for the pack time minus 1 minute. Taste a piece. Stop when the center is firm but not raw. Save ½–1 cup cooking water before draining.

   • Equipment: Spoon and colander.
   • Heat: Keep a steady rolling boil.
   • Time: Typically 7–12 minutes by pasta type.
   • Looks like: Cut piece: no white raw core, but still some bite.
   • If it goes wrong: Too soft — next time 1–2 minutes less; pasta finishes in the sauce.
   • Done when: Pasta is al dente, and cooking water is saved for the sauce.

4. 4

   Drain the pasta. Toss at once with sauce or a splash of oil so it does not stick. Use cooking water to bind the sauce.

   • Equipment: Colander and bowl or pan for sauce.
   • Heat: No further boiling after draining; warm sauce finishes it.
   • Time: 1–2 minutes to toss.
   • Looks like: Pasta is glossy, separate and mixed with the sauce without clumps.
   • If it goes wrong: Pasta sticks in the colander — toss at once; do not rinse unless for a cold salad.
   • Done when: Pasta is ready to serve with sauce.

If it doesn't turn out as expected

• Sticky pasta

  more water, more stirring in the first minutes, and salt the water before the pasta goes in.

• Flat taste

  undersalted; water should taste like mild seawater (about 10 g salt per litre).

• Too soft

  stop 1–2 minutes before the pack time and finish in the sauce.

• Raw center after the time

  packs can lie; taste every minute near the end.

• Wrong portion

  80–100 g dry pasta per person is a solid starting point.

Food safety

Pour boiling water away from yourself and keep the pot steady when draining.