See how to boil pasta, following the photos order.

1. Fill a large saucepan with water and place over high heat.

   

2. Add salt so that the water become slightly salty, approximately 10 gr. per liter of water. It is important not to bypass this step. Even if you are worried about your salt intake, its content in the pasta will be very small but the difference in flavor will be clearly apparent.

   

3. Add the pasta as soon as the water comes to the boil.

   

4. Stir for the first 2 minutes so that it doesn’t stick.

   

5.  Boil dry pasta according to the instructions on the packet. Fresh pasta needs much less time.

   The only truly objective criterion is to taste it. Bite into the pasta and decide if the texture is satisfactory.

   The well-known term "al dente" relates precisely to this and suggests a specific resistance to the bite.

    

   

6. Drain the pasta, keeping a little of the water aside, as you may need it for the sauce.

   

7. At this stage you can do one of two things:

   • If you want to consume the pasta immediately, it is best to add it to the sauce at the end of its cooking time so that is absorbs the flavors better.

   • If you want to consume it at a later stage, place it in a container with cold water and ice to cool, drain well, stir with a little olive oil and store well covered in the fridge. Reheat either by adding to the pan with the sauce at the end of its cooking time or by dipping in boiling water for half a minute.