Perfect pasta should be served al dente, which means tender, yet firm to the bite. It’s important to cook pasta in lots of fast-boiling water. Bring the water to a boil, add a tablespoon of salt and the pasta and stir once to prevent sticking.
Use the time indicated on the pasta package only as a guide, keeping in mind that those times are often longer than needed for true al dente pasta. So start testing the pasta for doneness well before the indicated time.
To test, remove a piece of pasta, run quickly under cold water, then bite into it. If it’s tender, but still firm, and there’s no hard sections left, it’s done. Then simply drain the pasta in a colandar and serve it quickly before it cools.
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