When it comes to cooking pasta, ensure you have a large enough pot for it to roll in the water. As for salting, go for around 5-10g of salt per litre: it should be as salty as the sea. Drain the pasta when al dente as it continues to cook post-draining. Save some cooking water; it's a handy addition to sauces, helping them adhere to the pasta. Follow these rules, and you’ll have perfect pasta, every single time.
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