| Step | Do | Why |
|---|---|---|
| Water | Big pot, ~4L + 1 tbsp salt per 500g | Room to move; seasons the pasta itself |
| Boil | A rolling boil before the pasta goes in | Stops it clumping and going gluey |
| Stir | Stir at the start and now and then | Keeps strands apart (no oil needed) |
| Al dente | Taste 1–2 min before the packet time | Firm bite; save a cup of water, don't rinse |
How to Boil Pasta
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Bring a large pot of well-salted water to a rolling boil — about 4 litres and a tablespoon of salt per 500g — add the pasta, stir, and cook until al dente, tasting a minute or two before the packet time. Save a mugful of the starchy cooking water for your sauce, and don't rinse the pasta, because that starch is what makes sauce cling.