The secret of good pasta is to cook it only until barely tender but still firm. There are varying theories as to how to prevent sticking, how much water to use and how to drain. This is the method I use. For 1 pound of pasta, bring 6 quarts of water with 1 tablespoon of salt to a rapid boil. Use a pot or kettle large enough to allow for bubbling. Gradually drop pasta into the water so rapid boiling continues. Begin tasting for doneness after about 5 minutes. When tender but firm, immediately dump into a large colander to drain. Do not rinse unless you are using it in a cold dish.
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