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 water comes back to the boil, add pasta all at once.

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).

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"

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.

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.

When pasta is drained, discard cooking water and put pasta back into the pan.

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.