When we cook pasta, we can say, like the saying: everyone to his own taste. But this do not work for the Italians, and the first we have to recognize is that they are the ones who invented this succulent dish, so they are an authority to make basic rules for pasta.
To starting, it should be clear that "al dente" is the ideal cooking point at which we should aspire if we want a delicious pasta. And this can be a simple task, if we consider the wise counsel of the Italian masters.
Pasta must be boiled in plenty of water: about 1 liter per 100 grams of pasta that we have to cook. And why? Because during cooking the pasta loses starch, so it need more water to dilute and keep well hydrated. Also we avoid sticking together.
When water begins to boil, it is time to add salt and not before. Why must you wait until the water boils to add salt? Because salted water takes longer to reach boiling point. Adding salt right away won’t affect the final flavor, but it will lengthen the time it takes to get your dinner ready.
Let's keep going. Once salt has dissolved, put pasta into the pan and stirred it into a few times to prevent sticking. Make sure put the pasta in the water when it returns to a boil, not before, or you will ruin it!
If you miss the oil, we inform you that can leave kept in the pantry for salad, because to cook pasta don’t need oil. If we do this during cooking water, making a film impervious to flavors that will give the sauce.
Pasta is made by itself from now on, just to keep always boiling. Let it boil 10 to 12 minutes approx., or for more security following suggestions timing on the package.
Turn off the heat just a couple of minutes before suggestions on the package, can put some cold water into the pan and then drain the pasta. With the waste heat will be completed to reach the desired point, "al dente" as we suggest before or whatever you like.
Pour pasta into the pan, mixing it with the sauce and ending the cooking time in there!