Description
A simple guide to boiling pasta to al dente perfection, ideal for a firm texture that holds sauces well.
Ingredients
Units
Scale
- 4 quarts water
- 1 tablespoon salt
- 1 pound pasta (any type)
Instructions
- Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water.
- Add the pasta and stir occasionally to prevent sticking.
- Check the package for the recommended cooking time and start testing the pasta 2 minutes before that time.
- Bite into a piece to test for al dente: it should be cooked but still firm to the bite.
- Once al dente, drain the pasta immediately in a colander.
- Do not rinse unless the recipe specifically calls for it.
Notes
- Use plenty of water to allow pasta to move freely.
- Salt enhances flavor and helps prevent pasta from becoming bland.
- Stirring early prevents clumping.
- Timing may vary based on pasta type and altitude.
Nutrition
- Serving Size: 2 oz dry pasta
- Calories: 200
- Sugar: 1g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
