Cooking Pasta Advice: Simple Tips for Perfect Pasta

First thing – use a big pot. A gallon of water for every 100 g of dry pasta lets it move freely and prevents sticking. Salt the water like the sea; it’s the only chance to season the pasta itself.

Don’t add oil to the water. It creates a slippery surface that keeps sauce from clinging later. Instead, stir the pasta for the first two minutes; that’s all the friction it needs.

Master the Basics

Check the package for the suggested cooking time, but start testing a minute early. Bite a piece – it should be firm in the center with a tiny white dot. That’s al dente, the sweet spot for texture and digestion.

Reserve a cup of the starchy cooking water before you drain. Adding a splash to your sauce helps bind the sauce to the pasta and creates a silky finish without cream.

Drain the pasta in a colander, but don’t rinse. Rinsing washes away the starch that the sauce needs to stick. Keep the heat on low, toss the pasta with the sauce, and let them finish together for a minute.

Elevate Your Pasta

Match shape to sauce. Thin strands like spaghetti pair best with light oil‑based sauces, while ridged shapes such as rigatoni hold chunky tomato or meat sauces better.

Finish with a knob of butter or a drizzle of extra‑virgin olive oil. The fat rounds out flavors and adds a glossy sheen that makes the dish feel richer.

Fresh herbs add brightness. Add basil, parsley or thyme at the very end of cooking – the heat releases their aroma without burning the leaves.

If you’re making a cream‑based sauce, lower the heat before adding dairy. High heat can cause the sauce to split, leaving a grainy texture.

For leftover pasta, store it in an airtight container with a splash of oil. Reheat gently in a skillet with a bit of water; it revives the texture without overcooking.

Want to go beyond store‑bought pasta? Mix flour and eggs, knead for ten minutes, and let the dough rest. Roll thin and cut into your favorite shapes – the taste and texture are worth the effort.

Now you have a toolbox of straightforward tricks. Use them next time you boil a pot, and your pasta will be consistently delicious, no matter the recipe.