• Fill a large pot with water, more than enough to cover the pasta. For one pound of pasta, use about 5 quarts of water. If you use too little water, you could end up with starchy, gluey pasta.
• Bring the water to a rolling boil over high heat, then add about 1 teaspoon of salt per quart of water.
• Add the pasta to the boiling water and stir well to keep it from clumping or sticking to the bottom of the pan. Don't add oil, as it can prevent sauces from clinging to the pasta.
• Give the pasta a quick stir every few minutes to keep it from sticking together.
• Using a slotted spoon, remove a few pieces of pasta to a plate and taste it for doneness. It should still be slightly chewy, neither too soft nor too firm.
• Drain the pasta. Avoid rinsing the pasta unless you want to wash off the starch or cool it with cold water, such as for a salad.

Tips for Perfect Pasta

• Timing varies by shape and brand. Always check the package for guidance.
• Before you drain your pasta, scoop out about a cup of the starchy, salty cooking water. Even if your recipe doesn't explicitly call for it, adding a splash to your sauce helps it emulsify, creating a silky, glossy texture that clings rather than pooling at the bottom of the bowl. If your sauce looks too thick or dry once the pasta is added, stir in a little more water until you reach your desired consistency.
• When cooking a filled pasta like ravioli or tortellini, it will rise to the surface. This is when you should start testing. Scoop one out and taste it; if the pasta edges are still firm or taste starchy, let them simmer for another 30–60 seconds before draining.
• When cooking fresh pasta, stay at the stove. It is often ready in as little as 60 seconds.
• Cooked dried pasta is sturdy and can wait a moment or two after draining, but fresh pasta is more fragile once cooked. It should move directly from the boiling water to the waiting sauce to maintain its perfect texture.