When it comes to cooking pasta, there are several key rules that every home cook should follow to ensure a perfect dish every time. First and foremost, always use a large pot with plenty of water.
Pasta needs space to move around while cooking, so don't skimp on the water. A general guideline is about 4-6 quarts of water for every pound of pasta. This prevents the pasta from clumping together and allows it to cook evenly.
Salting the water is another crucial step. While some may skip this, it’s essential for enhancing the pasta’s natural flavor. Add about 1-2 tablespoons of salt per pound of pasta to the boiling water before adding the pasta.
Once the pasta is added, never stir it for the first few seconds to allow it to separate naturally. Stirring too soon can cause it to stick together. Additionally, it’s important not to overcook the pasta.
The best texture for pasta is “al dente,” meaning it should still have a slight firmness when bitten. Check the pasta a minute or two before the package instructions say it should be done to avoid overcooking it.
Once done, don’t rinse your pasta unless you're making a cold pasta salad. Rinsing removes the starch, which is important for helping sauces cling to the pasta. Instead, save some of the pasta water before draining, as it can be added to the sauce later to help thicken and bind it.
Another common mistake is serving pasta with a cold or unseasoned sauce. Heat the sauce before combining it with the pasta, and always toss the pasta in the sauce for a minute or two to let the flavors meld.
Additionally, never combine pasta and sauce in an overcrowded pan. The pasta should be well-coated but not swimming in sauce. Finally, don’t forget the cheese!