How to cook dry pasta like a pro
From spaghetti to penne, fettuccine to fusilli, cooking pasta is as easy as 1,2,3.
Bring a large, deep pot of water to a boil. At least 4 L/qt. water and 1 tsp (5 mL) salt per L/qt.
At boil, add dry pasta. With straight pastas, avoid bunching; break sticks in half or add to pot in loose spiral. Lightly stir to prevent noodles from sticking together. Bring water to a rapid simmer. Set a timer.
Angel hair or capellini will cook in about 5 minutes. Other shapes vary. Begin sampling at 8 minutes, then every 30 seconds, until desired doneness. Drain. Serve hot. Or shock with cold water if you are preparing for pasta salad.
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