Step by Step
1. Pour plenty of water: the pasta will double in size. The proper proportion is about 1L of water for every 100g of pasta.
2. Salt water: the pasta should be cooked in salted water. A tip from the chefs, once the water starts boiling, add 1 ½ tablespoons of coarse salt for every 1/2 pound of pasta. The coarse salt grains, being larger, salt proportionally better throughout the noodles during cooking and ensure a tastier pasta.
3. No oil: to avoid sticking it is essential to add the right amount of water. Oil only makes the pasta heavy and makes it difficult for the sauce to stick.
4. Don’t leave the sauce for the last minute: as soon as the pasta is ready, add the sauce. This way the pasta won’t stick or lose its texture.
If you want the sauce to blend even more into the pasta, cook the sauce for a minute over low heat next to the pasta. Serve hot!