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Go Deep: You want enough water in the pot so the pasta doesn't stick to itself and clump.
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Grab an 8 to 10 quart pot for 1 pound of pasta and fill it about 3/4 full of hot water.
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Add Salt: Turn the heat to high and salt the water heavily.
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If you are using an 8 quart pot, that's about 3 tbsps of kosher salt.
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Most of the salt will stay in the water, leaving the pasta perfectly seasoned.
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Put the lid on the pot so the water boils faster.
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Drop and Stir: When the pasta reaches a rolling boil, add the pasta and stir immediately.
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This ensures that the pasta will not stick together.
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9
There is no need to add olive oil-that doesn't prevent sticking.
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Just stir occasionally throughout the cooking process.
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Keep an eye on the pot so it doesn't boil over.
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You can slightly lower the heat to keep the pot at a rolling boil but not to overflow the pan.
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Test with Your Teeth: Your goal is al dente-pasta that is just tender but still has a bite.
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Boxed pasta usually reaches al dente about 1 minute before the package instructions say to cook it.
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The only true way to check is to pull out a piece and bite into it.
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If the texture feels crunchy, continue to allow the pasta to boil.
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Taste again after a minute or so.
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Finish It: Pasta should never wait in the sink in a colander, it will go gummy.
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For a fast finish, place your colander in the sink while the pasta cooks and have your sauce ready and waiting.
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20
Reserve 1/4 cup pasta water and drain the pasta.
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Dump the drained pasta back into the pot.
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Add the sauce and the reserved pasta water.
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The starches in the pasta water help the sauce to cling to the pasta, creating a creamier, more flavorful dish.
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Stir well before serving.
