How to Cook Pasta Perfectly Every Time
Pasta is one of the easiest dinners in the world, yet it goes wrong more often than you'd think. These simple rules will fix your pasta for good.
Salt the water like the sea
Pasta water should taste like seawater. Add a generous spoonful of salt once the water is boiling — this is your only chance to season the pasta itself.
Cook it al dente
Al dente means "to the tooth" — tender but with a slight bite. Start checking a minute or two before the package time, and taste a piece rather than trusting the timer.
Save a cup of pasta water
The starchy water is liquid gold. Before draining, scoop out a cup. A splash of it tossed into your sauce makes it cling to the pasta and turn silky.
Finish the pasta in the sauce
Drain the pasta a minute early, then finish cooking it in the pan with the sauce and a splash of pasta water. This is how restaurants get that glossy, coated texture.
Frequently asked questions
Do I need olive oil in the water?
No. Oil floats on top and does nothing useful — it just makes the pasta slippery so the sauce won't stick.
Should I rinse cooked pasta?
Only if you're making a cold salad. For hot dishes, rinsing washes away the starch that helps the sauce cling.
How much salt should I use?
About one tablespoon per litre of water — enough that the water tastes lightly salty.