How to cook pasta al dente in 7 steps

1. Choose the Right Pot

• Use a large, deep pot (at least 4 or 5 liters if you’re cooking for 3 or 4 people).
• Pasta needs space to move freely, otherwise it sticks and cooks unevenly.

2. Measure & Boil the Water

• General rule: 1 liter (4 cups) water per 100 g pasta.
• More water = less starch buildup, so pasta doesn’t stick.
• Bring the water to a rolling boil (big bubbles, not small simmer).

3. Salt the Water Generously

• Add 1 or 2 tablespoons of coarse salt per 4 liters of water.
• The water should taste slightly salty, like seawater.
• This is the only chance to season the pasta itself.

4. Add the Pasta

• Once the water is boiling strongly, drop in the pasta.
• Stir immediately with a wooden spoon or tongs so pieces don’t stick together.

5. Stir Occasionally

• During cooking, stir every 2 or 3 minutes.
• This prevents sticking and ensures even cooking.
• Keep the water boiling, if it slows, turn up the heat.

6. Test for Al Dente

• Look at the package instructions (e.g., 10 minutes).
• Taste 2 minutes earlier than the suggested time.

Al dente means:

• The pasta is cooked through but still has a slight firmness in the center when you bite it.
• It shouldn’t be crunchy, but it also shouldn’t be too soft or mushy.

Chef’s trick: Break a piece, if you see a tiny white dot or line in the center, it’s just about al dente.

7. Drain & Save Pasta Water

• Once it’s al dente, immediately drain in a colander.
• Save ½ cup of cooking water (it’s starchy and helps sauces stick).
• Do not rinse pasta unless you’re making cold pasta salad.

Now your pasta is ready to mix with sauce, bake in a gratin, or toss with olive oil & herbs.

Read More : Eggplant And Ground Beef Pasta Gratin