What is the best way to cook fresh pasta?

Easy: with at least 5lt salted, boiling water per kg of pasta.

  1. Bring large pot of water to boil
  2. Add a generous TBS or 2 of salt
  3. Once the water is boiling, add pasta & bring back to boil as quickly as possible
  4. Now the cooking time depends on the pasta you are cooking. keep taking 1 out of the water every 30 seconds & taste/test whether you like it yet.
    1. if you are cooking a fine, thin pasta like angel hair or very thin Linguine, 30 seconds of boiling might be enough
    2. thin Tagliatelle/Fettucine might take 1.5 – 2 minutes
    3. Spaghetti, Conchiglie, Ravioli, Tortellini, Girasoli, Panzerotti, etc 2-3 minutes
    4. Penne, Fusilli, Creste Di Gallo, Amori, Mafaldine, etc around 3 minutes.
  5. As soon as you are happy with the level of ‘al dente’, drain the pasta immediately
  6. Add your sauce & serve immediately for best results.
  7. Once you have done this a few times, it will become second nature and you will know exactly how long you like your pasta cooked. You can even tell whether it is done, by how it looks.