The 8 ultimate secrets for perfect homemade pasta

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How to cook pasta 'Al Dente'

In order to cook pasta perfectly, you should follow the rule of 1-10-100, in other words 1 liter of water for 10 grams of salt and 100g of pasta. This roughly translates to 1 quart of water for 1 tablespoon of salt and 3.5 ounces of pasta.

It’s important to cook pasta in a large amount of water so that it has enough space to move around and cook properly. Adding salt is also important because it helps bind the starch with the gluten. Only add the salt when the water comes to a full boil, otherwise your water will take longer to heat up.

Cooking times vary depending on the shape of the pasta, and as a rule of thumb, fresh pasta cooks a lot faster than dried pasta.

Italian chefs use the term ‘al dente’ to refer to pasta that is soft on the outside and slightly firm on the inside; in other words, when you take a bite and a tiny bit of pasta gets stuck in your teeth. Hence the term ‘al dente’, which literally translates to ‘under the tooth’.

If you’re aiming for al dente, then be sure to check the pasta after about 3 to 5 minutes of cooking time. Take a bite, check if it sticks to your teeth, and adjust the cooking time accordingly.