Pasta is one of the most beloved dishes worldwide, adored for its versatility and ability to pair with virtually any ingredient. While making pasta is relatively simple, there are certain rules you should never break if you want to achieve the perfect dish every time.
When cooking pasta, it’s crucial to use a large pot filled with enough water. The general rule of thumb is to use about 4-6 quarts of water per pound of pasta. This allows the pasta to move freely and cook evenly.
If you overcrowd the pot, the pasta will stick together, and it may cook unevenly, leading to clumps or a mushy texture. Don’t be tempted to skimp on water to save time or energy—it’s worth it for the perfect pasta texture.
One of the most important steps in cooking pasta is salting the water. Salt enhances the pasta’s flavor and helps to season the noodles themselves. You should add about 1-2 tablespoons of salt for every 4-6 quarts of water.
It may seem like a lot, but most of the salt stays in the water and doesn’t get absorbed by the pasta. This seasoning is essential to ensure the pasta doesn’t taste bland, especially when paired with flavorful sauces.
Pasta should always be cooked al dente, meaning it should still have a slight bite to it. The recommended cooking time on the pasta package is just a guideline, so it’s important to taste the pasta a minute or two before the time is up.
Before draining your pasta, always save a cup of pasta cooking water. This starchy water can be used to help thicken and bind your sauce, making it more cohesive.
Once your pasta is done cooking, resist the urge to rinse it under cold water. Rinsing pasta removes the natural starches that help sauces cling to the noodles. If you’re not planning to serve the pasta immediately, it’s better to toss it with a little olive oil to prevent sticking rather than rinsing it.