Cooking pasta is something you can master in no time. If you can boil a pot of water, you can cook pasta. There are plenty of types of pasta to choose from and the same basic rules apply to most of them. 

 What You Need

• 1 pound of pasta
• 6- to 8-quart pot
• 4-6 quarts of cold water
• 1-2 tablespoons of salt
• Spoon with a long handle
• Colander

 Directions

1. Add 4-6 quarts of cold water to the pot. Turn the stovetop burner on high. Allow the water to come to a full, rolling boil. Add 1-2 tablespoons of salt to the boiling water. 

Tip: Seasoning the water with salt brings out the natural flavors of the pasta.

2. Carefully add pasta to the boiling water and leave uncovered. Gently stir short pasta immediately. Allow long pasta to soften for a minute or two before stirring. 

Tip: Once you add the pasta, the water temperature will drop, so don’t add the pasta until the water is at a full boil.

3. Allow pasta to continue boiling until it's tender but still a bit firm. Pasta will get softer and softer the longer it cooks, eventually turning into mush. Use the spoon to remove a piece of pasta, let it cool, and take a bite to see if it is tender but firm. Turn off the heat and remove the pasta from the heat when it is done.

Tip: Pasta that will be cooked again in the oven can be removed when it is firmer as it will continue absorbing liquid from sauces while cooking in the oven.

4. Before draining, reserve 1-2 cups of the cooking water if you would like to thicken or thin out your pasta sauce. Use a colander to drain the pasta.

Tip: Rinsing the pasta is not needed unless you are using a recipe that specifically states to do so. Rinsing in cold water will stop the cooking process for cold pasta dishes.

5. Return the pasta to the drained pot and cover to keep warm until ready to serve. If tossing with sauce, add the sauce and reserved cooking water as needed.

 HOW LONG TO COOK PASTA

A taste test is the best measurement to know when pasta is done cooking. Different sizes and shapes of pasta and if the pasta is dried or fresh all contribute to its cooking time. Small pasta and fresh pasta cook faster than long or dried pasta. Fresh pasta cooks quickly, sometimes in as little as 1 to 5 minutes, while dried pasta usually takes 8 to 12 minutes to cook.

Begin tasting dried pasta after 5 minutes of cooking to see if it is tender, but still firm to the bite. For fresh pasta, check after 1 to 2 minutes. Continue tasting throughout the cooking process to best determine when the pasta is ready. For recipes that call for cooked pasta to be baked in the oven, be sure to undercook the pasta just a little when boiling it as it will continue cooking in the oven.

HOW TO COOK PASTA IN THE MICROWAVE

To quickly cook pasta, it can be heated in the microwave. This works great if you don’t have the time to wait for the water to boil or you are just cooking a small serving.

 What You Need

• Dried pasta
• Microwave-safe bowl
• Water
• Colander

Directions 

1. Add pasta to a microwave-safe bowl.
2. Add water to the bowl, covering the pasta.
3. Place the bowl in the microwave and cook on high for 5 minutes.
4. Stir pasta and taste to see if it is tender, yet firm. If it is not done, continue cooking tasting for doneness every few minutes.
5. When done, use a colander to drain the water from the pasta and serve.

FREQUENTLY ASKED QUESTIONS

Q:  Why should I use a large pot when boiling pasta?
A:  A large pot will allow the pasta to cook evenly by having room to freely move around when boiling and it prevents the water from boiling over while cooking.

Q:  How much water is needed to boil pasta?
A:  For each pound of pasta, use at least 4 quarts of water.

Q:  Should I start with hot or cold water?
A:  Either one. Hot water may contain impurities from the pipes but will come to a boil faster than cold water. To speed up the boiling process you can cover the pot with a lid. 

Q:  Will adding salt raise the sodium level of the pasta?
A:  No. When you drain the pasta, most of the salt will drain away as well.

Q:  Can I boil multiple types of pasta in the same pot together?
A:  It is not recommended. If they are not the same size and thickness they will finish cooking at different times.

Q:  Do I need to break long pasta before boiling it?
A:  No, but you can. Long noodles are designed to wrap around your fork by twirling it in the pasta.

Q:  How can I keep the pasta from sticking to the pot?
A:  Use plenty of water and gently stir the pasta occasionally to prevent sticking.

Q:  What is "al dente"?
A:  Al dente means “to the tooth”. This means that the pasta should be firm, but still tender, and is traditionally how pasta is cooked. Be sure to take a bite of pasta often when cooking it to ensure you do not overcook it as it will become mushy.

Q:  Does cooked pasta freeze well?
A:  Yes. If you know you will be freezing it, undercook it slightly, drain the water, and add a little olive oil to the pasta before freezing. Use a lined baking sheet to place small pasta in a single layer and place long pasta into nests by twirling some together with a fork before freezing. Once frozen transfer the pasta to a freezer container. When you are ready to serve the pasta simply reheat it in boiling water, the microwave, or in a sauce.

Q:  How can I reheat refrigerated pasta?
A:  Plain pasta can be reheated in a colander with hot or boiling water poured over it. Plain pasta or pasta with sauce can be reheated in the microwave. Be sure to cover the pasta and heat it in 30-second intervals, stirring in between each interval.

Q:  Can I premake lasagna and cook it later?
A:  Yes. After making lasagna it can be frozen and baked later, or refrigerated and baked the next day. Store the lasagna in a freezer container before freezing. If refrigerating, wrap the lasagna well with plastic wrap or store it in an airtight container. 

Q:  Why did my Alfredo sauce come out lumpy?
A:  Freshly made Alfredo sauce requires a very even temperature. Boiling will cause separation and curdling of the cheese while a low temperature won’t melt the cheese completely. Be sure to use finely grated cheese and slowly add it to the sauce in batches, ensuring the previous batch has completely melted into the sauce before adding more.