The Asked

Chapter 04 — Travel, Food & Lifestyle

How do I cook pasta perfectly?

A big pot, generously salted water (it should taste like the sea), no oil. Drop the pasta, stir for the first minute so it doesn't stick, cook to one minute less than the box says. Reserve a cup of starchy water before draining — it's the secret to a sauce that clings.

Follow-up questions

How much salt in the water?

About 10 g per litre. The pasta only absorbs a fraction — the rest goes down the drain.

Why does my sauce slide off?

Pasta was rinsed (don't), or finished in the bowl instead of the pan. Always toss pasta in the sauce with a splash of pasta water for 30 seconds.

Fresh or dried — which is better?

Neither is 'better'. Dried suits olive-oil and tomato sauces; fresh suits butter, cream, and delicate fillings.

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