How to Cook Pasta Like in Italy

Cooking water

Use plenty of water: about one liter per 100 g pasta. It must boil hard before adding pasta. Salt when boiling: about 10 g per liter; it should taste slightly of the sea, not brine.

Do not add oil to the water: it does not reliably prevent sticking and makes sauce adhere poorly. Stir the first 30 seconds to separate strands.

• 1 L water per 100 g pasta.
• Generous salt when boiling.
• No oil in the water.

Time and al dente point

Read package time as guidance, not law. Taste 1–2 minutes before the minimum indicated. Al dente means firm to the bite, without a raw starchy core or rubbery mush.

Always reserve a cup of cooking water before draining: starch helps emulsify sauce. Drain pasta when still slightly firmer than you want to serve.

Pan finish and emulsion

Transfer drained pasta to the pan with sauce over medium heat. Add a little cooking water and toss vigorously until sauce coats each strand, glossy and creamy without excess floating oil.

For cacio e pepe or aglio e olio, pull the pan off heat before adding cheese or garlic so nothing breaks. Constant motion is key.

• Finish in pan with sauce.
• Cooking water to bind.
• Medium heat, not high at the end.

Mistakes that stray from Italian results

Draining and letting pasta wait makes it clump and cool. Rinsing with cold water only if making pasta salad. Sauces overloaded with cream or cheese mask pasta instead of embracing it.

Match shape and sauce: tubes for thick sauces, spaghetti for oil and garlic, crevices for chunky ragù.