How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
1.17 M 3.7/5 (2,824 reviews)
25 min.
Easy
600 g
3 IngredientsLast modified on: July 18th 2019
For 600 g, you will need:
8 lb + 12.8 oz 
1 lb + 5.1 oz Pasta
2 tablespoons 
Times for this recipe
Preparation: 15 min.
Cooking: 7 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Boil a large pan of water.
When boiling, salt with a tablespoon of coarse salt for 2 litres water.
A large quantity of water is needed to prevent pasta from sticking on the bottom of the pan.
If you like precise numbers, here is the 1-10-100 rule: 1 litre water, to 10 g salt, to 100 g pasta.
When boiling, salt with a tablespoon of coarse salt for 2 litres water.
A large quantity of water is needed to prevent pasta from sticking on the bottom of the pan.
If you like precise numbers, here is the 1-10-100 rule: 1 litre water, to 10 g salt, to 100 g pasta.
Stage 2 - 1 min.
When water comes back to the boil, add pasta all at once.
Stage 3
For cooking time, very important, here is a tip: If you use a pasta box or bag where you can read in Italian, cook the exact indicated time (here 6 minutes).
Stage 4
Otherwise, decrease 1 minute from the indicated cooking time (here 12 - 1 = 11 minutes).
So you will be sure to have perfectly cooked pasta, call by the Italians, who are the world masters of pasta since Marco Polo, "al dente"
So you will be sure to have perfectly cooked pasta, call by the Italians, who are the world masters of pasta since Marco Polo, "al dente"
Stage 5 - 7 min.
Stir and leave to cook uncovered for the time indicated on the pasta packet (usually 8-9 minutes, but it depend on type of pasta).
The best way is to taste near end of cooking. It's very important not to overcook pasta, otherwise it becomes too soft and unpleasant.
Italians, pasta masters since Marco Polo, call this ideal texture "al dente".
During cooking, stir once or twice to prevent pasta sticking.
The best way is to taste near end of cooking. It's very important not to overcook pasta, otherwise it becomes too soft and unpleasant.
Italians, pasta masters since Marco Polo, call this ideal texture "al dente".
During cooking, stir once or twice to prevent pasta sticking.
Stage 6 - 2 min.
After this time, taste, and if it's OK, remove pasta from water immediately and transfer to a strainer to drain, or pour the whole panful into a colander or strainer.
Chefs will tell you that it's better to remove pasta from water, instead of pouring everything into a strainer, because this keeps the gluten (released during cooking) in the water instead of on the pasta, and it's this gluten that makes it sticky.
Chefs will tell you that it's better to remove pasta from water, instead of pouring everything into a strainer, because this keeps the gluten (released during cooking) in the water instead of on the pasta, and it's this gluten that makes it sticky.
Stage 7 - 1 min.
When pasta is drained, discard cooking water and put pasta back into the pan.
Stage 8 - 1 min.
If you plan to use pasta right away, it's ready.
If not, add a tablespoon of olive oil, mix well, cover and leave to stand, stirring occasionally to prevent sticking.
Note: because it's kept hot and covered, pasta will continue cooking, so you should not keep it too long.
If not, add a tablespoon of olive oil, mix well, cover and leave to stand, stirring occasionally to prevent sticking.
Note: because it's kept hot and covered, pasta will continue cooking, so you should not keep it too long.
Remarks
It's quite surprising to see how many ways of preparing and serving pasta there are, and at the same time how great a simple pasta dish can be: a pan of spaghetti, a dash of olive oil, some grated Parmesan, what more do we need? hummm, oh yes, a good glass of Italian wine perhaps...
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 400 RDI=40 % | 0 | 1,910 RDI=100 % | 8,010 RDI: 100 % |
| Per 100 g | 1 RDI=1 % | 8 RDI=1 % | 0 | 40 RDI=2 % | 170 RDI: 2 % |
How much will it cost?
- For 600 g : 0.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Classic French white bread, Puff or flaky pastry (pâte feuilletée), New leavened bread, Hazelnut and orange cake, Cassoulet, ... See them all 136
Pasta
Like these other recipes: Pasta with green asparagus, Sunday night pasta, Pasta with pesto and preserved tomatoes, Pasta with mustard-cream sauce, Farfalle with green asparagus, ... See them all 16
Coarse salt
Like these other recipes: Gravlax, Pickled gherkins, French bean salad with vinaigrette , Fish in a salt crust, Roast potatoes "à la provençale", ... See them all 16
Other recipes you may also like
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010217 K 14.6 1 hour 50 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020365 K3.8 15 min.
Strawberry and kiwi fruit salad
This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad. July 22th 202050 K 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010303 K 14.2 15 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.39 M 65 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 11 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.