Kitchen guide
How to cook pasta al dente
Updated
To cook dried pasta al dente, boil it in plenty of well-salted water and start tasting 2 minutes before the time on the packet. It is ready when it is tender but still has a slight bite in the centre. Use about 1 litre of water and 7 to 10 g of salt for every 100 g of pasta, save a cup of the cooking water before draining, and finish the pasta in its sauce for the last minute.
What al dente means
Al dente is Italian for "to the tooth". Bite through a piece: the outside should be soft, and the centre should offer a little resistance without being chalky or hard. If you cut a piece in half you may see a very thin pale line in the middle, which is fine when the pasta will cook for another minute in the sauce.
Step by step
- Use a big pot of water. About 1 litre for every 100 g of dried pasta, so 4 to 5 litres for 400 to 500 g. Plenty of water returns to the boil quickly and stops the pasta sticking.
- Salt it once it boils. Add 7 to 10 g of salt per litre (about 1 1/2 teaspoons of fine salt). Pasta absorbs the salt as it cooks, and sauces cannot season it afterwards.
- Add the pasta at a rolling boil and stir for the first minute, which is when pieces stick together. Keep the water at a steady boil, uncovered.
- Start tasting early. Set a timer for 2 minutes less than the packet says and taste a piece every 30 to 60 seconds after that.
- Save some pasta water. Before draining, scoop out about a cup (240 ml). Its starch helps sauces cling and turn glossy.
- Drain and finish in the sauce. Tip the pasta into the pan of sauce, add a splash of pasta water and toss over the heat for about a minute until the sauce coats every piece.
Common mistakes
- Oil in the water: it does not stop sticking (stirring does) and it makes the sauce slide off.
- Rinsing cooked pasta: it washes off the starch the sauce needs. Only rinse pasta for a cold pasta salad.
- A small pot: the water stops boiling when the pasta goes in, and the pasta cooks unevenly and turns gummy.
- Trusting the packet alone: cooking times vary with the brand, the shape and your stove, so tasting is the only reliable test.
How much pasta per person
Allow 80 to 100 g of dried pasta per person for a main course, and 50 to 60 g as a starter or side. Fresh egg pasta is heavier, so allow 100 to 125 g, and cook it for only 2 to 4 minutes.
Matching pasta shapes to sauces
| Shape | Examples | Best with |
|---|---|---|
| Long and thin | Spaghetti, linguine | Olive oil, tomato and seafood sauces |
| Long ribbons | Fettuccine, tagliatelle, pappardelle | Cream sauces and meat ragù |
| Tubes | Penne, rigatoni | Chunky vegetable or meat sauces, baked pasta |
| Twists and shells | Fusilli, conchiglie | Pesto and sauces with small pieces that catch in the folds |
| Small shapes | Orzo, ditalini | Soups and broths |
Frequently asked questions
How long does it take to cook pasta al dente?
Most dried pasta is al dente in 8 to 12 minutes, but it depends on the shape and brand. Start tasting 2 minutes before the time on the packet. Fresh pasta takes 2 to 4 minutes.
How much salt should I put in pasta water?
About 7 to 10 g of salt per litre of water, about 1 1/2 teaspoons of fine salt. The water should taste pleasantly salty, not like sea water.
Should I add oil to pasta water?
No. Oil floats on top and does not stop pasta sticking; stirring in the first minute does. Oil on the pasta also stops the sauce clinging to it.
Why save pasta water?
The cooking water is full of starch from the pasta. A splash of it loosens a thick sauce and helps it emulsify and coat the pasta evenly.
Should I rinse pasta after cooking?
Not for hot dishes, because rinsing removes the starch that helps the sauce stick. Rinse only when making a cold pasta salad.