Pasta & Stuff: Cooking Pasta

1.	Use a wide double-bottomed pot, that maintains the water temperature evenly;
2.	Use 1 litre (35 fl.oz.) of water for every 100 g (3.5 oz.) of pasta; if possible, use filtered low calcium water;
3.	Use 10 g. (0.35 oz.) of sea-salt for every 1 litre (35 fl.oz.) of water;
4.	Salt must be added when the water begins to boil and before casting the pasta, wait until the water begins boiling and salt has dissolved before casting the pasta;
5.	Pasta must be cast all in one go and into the middle of the pot, when the water is boiling; mix it at once with a big fork (if long pasta) or with a wooden spoon for short pasta; you may want to add a little olive oil, to prevent the fresh pasta from sticking;
6.	Boil the pasta in an uncovered pot, the water should be bubbling and stir it now and then;
7.	Respect the boiling times written on the packing in the case of manufactured pasta; fresh home-made pasta only requires 2 to 5 minutes, depending on kneading and personal preference;
8.	Taste the pasta as it nears the completion time to make sure it is al dente (slightly underdone), remove immediately from heat if so; If possible, drain the pasta whilst still al dente, because undercooked pasta is more digestible;