• Pasta must be cooked in lots of water in a large pot. A small pot or too little water crowds the pasta, causing It to cook unevenly and become gluey. For each pound (500 g) dry pasta, boil vigorously in 20 cups (5 L) water with 2 tbsp (25 mL) salt. For 12 oz (375 g) pasta, reduce water to 16 cups (4 L) and salt to 4 tsp (20 mL).

• To check if pasta is cooked properly, remove a piece from the pot and let it cool slightly before tasting. It is ready if it is tender but still holds its shape and is al dente, or slightly firm, to the bite.

• Reserving up to 1 cup (250 mL) of the cooking water in case you need to moisten your dish before serving, pour cooked pasta into colander to drain, shaking colander slightly.

• Do not rinse under cold water unless you are using it in a salad or in baked dishes such as lasagna.