Master the craft of authentic Italian pasta with this interactive guide
Classic long strands perfect for rich sauces
Tube-shaped with ridges to hold sauce
Bow-tie shape for lighter sauces
Flat ribbons for creamy sauces
Your pasta water should taste like seawater (about 1-2 tablespoons of salt per gallon). This seasons the pasta from within.
At least 4 quarts per pound of pasta. This prevents sticking and ensures even cooking.
Contrary to popular belief, oil prevents sauce from sticking to your pasta. Just stir occasionally instead.
Before draining, save 1 cup of starchy cooking water to help bind your sauce to the pasta.
Pasta should be tender but still firm to the bite (usually 1 minute less than package instructions).
Use our interactive timer to nail the al dente texture every time
Average cooking times:
Spaghetti: 8-10 min | Penne: 10-12 min | Farfalle: 11-13 min
Always taste your pasta 2 minutes before the package's suggested time. Perfect al dente should have a slight white dot at the center when you bite into it.
Finish cooking your pasta in the sauce with a splash of pasta water. This creates a creamy emulsion that coats every strand perfectly.
Never add cheese to seafood pasta. Italians consider this a culinary crime! Also, always grate cheese directly over the pasta, not onto the plate.