Perfect Pasta Made Easy: How to Get It Right Every Time

If you’ve ever pulled a forkful of mushy noodles or over‑cooked spaghetti, you’re not alone. The good news is that perfect pasta isn’t a mystery – it’s a handful of simple steps. Below you’ll find the exact moves pro chefs use, so you can serve pasta that’s firm, flavorful, and ready for sauce the moment it hits the plate.

The Basics: Water, Salt, and Timing

First thing: use a big pot. A litre of water per 100 g of pasta gives the noodles room to move, which stops them from sticking together. Bring the water to a rolling boil before you add anything.

Next, add salt. The rule of thumb is about 10 g (roughly two teaspoons) per litre of water. Salt seasons the pasta from the inside out and helps the sauce cling later. Don’t worry about the health scare – most of the salt stays in the water and you’ll rinse it off when you drain.

When you drop the pasta in, give it a quick stir. This prevents the first few seconds of sticking, which is when noodles are most vulnerable. Follow the package’s cooking time, but start checking a minute early. Bite a piece – it should be firm to the bite (what Italians call “al dente”). If the texture is just right, you’re ready to move on.

Finishing Touches: Sauce and Serving

Saving a cup of the pasta water is a game‑changer. That starchy liquid helps the sauce coat the noodles evenly. Before you drain, scoop out ½ cup and set it aside.

Now, toss the hot pasta straight into the pan with your sauce. Heat the sauce first, then add the noodles. Stir for a minute, adding a splash of the reserved water until the sauce looks silky. This technique makes the sauce cling without being watery.

Don’t over‑drain. A little bit of moisture is okay – it keeps the dish moist and helps the flavors meld. Finish with a drizzle of good olive oil, a pinch of fresh herbs, or a grating of cheese if you like. Serve immediately; pasta cools fast and loses that perfect bite.

Quick cheat sheet:

• Big pot, plenty of water.
• 10 g salt per litre.
• Stir at the start.
• Check a minute early for al dente.
• Reserve pasta water for the sauce.
• Toss, add water, finish, serve.

With these steps, you’ll get perfect pasta whether you’re making a simple aglio‑olio or a hearty bolognese. The secret isn’t fancy equipment – it’s timing, a splash of water, and a little respect for the noodle’s texture. Try it tonight and notice the difference. Happy cooking!