How to Boil Pasta

Cook pasta to perfect al dente with the right water-to-salt ratio and a reserved cup of starchy cooking water.

1. Boil plenty of water and salt it

   Use at least 4 quarts of water per pound of pasta in a large pot so the noodles have room to move. Bring it to a rolling boil, then add about 1 to 2 tablespoons of salt — the water should taste like the sea. This is your only chance to season the pasta itself.

2. Add the pasta and stir right away

   Drop the pasta into the boiling water all at once and stir within the first 30 seconds, then again a minute later, to keep pieces from clumping or sticking to the bottom. Do not add oil — it just coats the pasta and stops sauce from clinging later.

3. Cook to al dente, testing early

   Set a timer for 1 to 2 minutes less than the package time and taste a piece. Al dente means tender with a slight firm bite at the center — not chalky, not mushy. If it's going into a hot sauce, pull it a touch early since it keeps cooking.

4. Reserve water, then drain (don't rinse)

   Before draining, scoop out 1 cup of the starchy cooking water to loosen and bind your sauce later. Drain the pasta in a colander but don't rinse it — that washes off the starch that helps sauce stick. Toss immediately with sauce.