Cook Pasta

Boil plenty of water in a large saucepan.The ideal value has been set by professionals at 1 liter per 100 g of pasta.This does not always work in everyday kitchen life, especially with larger portions, but you should try to come as close as possible to this guideline value.

Add a good pinch of salt to the water. You can still maintain the old custom of always adding a dash of olive oil to the water so that the pasta does not stick together later. Kitchen professionals have meanwhile debunked this as (allegedly) pure superstition. However: If it doesn’t help, at least it doesn’t hurt. Here you should follow your personal taste.

Put the noodles in and allow for the specified cooking time minus 1-2 minutes.

The noodle manufacturers often measure with different measures, and so you can be sure that the noodles do not overcook. With long spaghetti, you may have to help a little at the beginning. Insert the spaghetti and gently and slowly push it clockwise or counterclockwise into the boiling water with a spatula or pie scoop until all the noodles are “submerged.”

While the noodles are cooking, stir repeatedly to prevent them from sticking to the bottom of the pot.

The thorny issue of “cooking time” is partly a matter of taste and partly a matter of care. One rule of thumb is that a spaghetti noodle cooked properly al dente, i.e. firm to the bite, and fished out with a wooden spoon, should not hang down completely limp

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