A few tips on how to cook perfect pasta

Cooking perfect pasta it is something that sounds undemanding to do, but isn’t! You could say it’s basically just boiling water, but to get it right you must pay attention to certain details.
The first rule is to use plenty of water and a large pot: the “guideline”is one litre of water for every 100 gr of pasta.
Salt should be added only when the water has come to a full boil, not before, in the quantity of one tablespoon to every three litres of water. Be generous enough!
To mix in the pasta in the right way, use a wooden fork: it is gentler on the pasta.
It is important to note the cooking time indicated on the packaging, but do check your pasta a minute or so before the time is up, especially if you prefer it with a firmer consistency. In Italy pasta is normally enjoyed ‘al dente’, offering a slight resistance ‘to the tooth’ when biting into it. It should not be soft or overcooked; nor should it have a hard centre.
If your recipe suggests stir-frying cooked pasta, its cooking time needs to be reduced, the pasta even more ‘al dente’, to avoid a disappointingly soggy end product!
If you ever have some leftover pasta, (which has never happened in my house, but you never know..!) you can easily turn it into a pasta pie, to bake in the oven. Totally worth it!
Besides and always remember… I read this once, and it’s so true to me, even for an apparently simple thing like cooking pasta… “When you cook something, you’re always thinking about who you’re preparing it for, otherwise you’re just making something to eat”.