Comment cuire les pâtes

Valable quand

• 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.

À quoi ça doit ressembler

Ce qu'il te faut

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

Étape par étape

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.

   • Matériel: Large pot.
   • Chaleur: High heat to a rolling boil.
   • Temps: 5–10 minutes depending on volume.
   • Aspect: Water is at a rolling boil; taste is clearly salty like mild seawater.
   • Si ça tourne mal: Too little water — pasta sticks; use a larger pot or more water.
   • Prêt quand: 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.

   • Matériel: Spoon or pasta spoon.
   • Chaleur: High heat so the boil returns quickly.
   • Temps: First 30–60 seconds with frequent stirring.
   • Aspect: Pasta moves freely in the water without clumping.
   • Si ça tourne mal: Pasta sticks on the base — stir more in the first minutes and ensure enough water.
   • Prêt quand: 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.

   • Matériel: Spoon and colander.
   • Chaleur: Keep a steady rolling boil.
   • Temps: Typically 7–12 minutes by pasta type.
   • Aspect: Cut piece: no white raw core, but still some bite.
   • Si ça tourne mal: Too soft — next time 1–2 minutes less; pasta finishes in the sauce.
   • Prêt quand: 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.

   • Matériel: Colander and bowl or pan for sauce.
   • Chaleur: No further boiling after draining; warm sauce finishes it.
   • Temps: 1–2 minutes to toss.
   • Aspect: Pasta is glossy, separate and mixed with the sauce without clumps.
   • Si ça tourne mal: Pasta sticks in the colander — toss at once; do not rinse unless for a cold salad.
   • Prêt quand: Pasta is ready to serve with sauce.

Si ce n'est pas comme prévu

• 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.

Sécurité alimentaire

Attention à l'eau bouillante et à la vapeur en égouttant. Utilise une passoire stable.