Place 1 liter of water for every 100 grams of pasta in a large pot or Dutch oven. Bring to medium heat, let it simmer and add salt to taste. When the water starts boiling, add the pasta and increase the heat to prevent the boil from dropping. During cooking, stir occasionally with a wooden spoon to ensure the pasta becomes well cooked. Cook until al dente (cooked, yet still resistant to biting). Check the doneness by taking out a piece and cutting it with your teeth or a fork.
If the pasta is still soft but firm, it's time to drain it. If you see white dots when you cut it, it's not fully cooked.
When preparing a robust meat sauce with seasonings, short pastas like fusilli are used or long and thick pastas like spaghetti at the same time. The lighter the sauce, the finer the pasta should be.
Pastas can be served as an appetizer or main course. In the first case, the portion should be small and the pasta should be short, usually with a light sauce, such as seafood or vegetable-based.
Place 1 liter of water for every 100 grams of pasta in a large pot or Dutch oven. Bring to medium heat, let it simmer and add salt to taste. When the water starts boiling, add the pasta and increase the heat to prevent the boil from dropping. During cooking, stir occasionally with a wooden spoon to ensure the pasta becomes well cooked. Cook until al dente (cooked, yet still resistant to biting). Check the doneness by taking out a piece and cutting it with your teeth or a fork.
If the pasta is still soft but firm, it's time to drain it. If you see white dots when you cut it, it's not fully cooked.
When preparing a robust meat sauce with seasonings, short pastas like fusilli are used or long and thick pastas like spaghetti at the same time. The lighter the sauce, the finer the pasta should be.
Pastas can be served as an appetizer or main course. In the first case, the portion should be small and the pasta should be short, usually with a light sauce, such as seafood or vegetable-based.
