For every 1 lb of pasta, bring slightly above 4.5 litres of water to boil. As water starts to boil, add 4 tbsp of coarse salt. Add salt liberally, as this is the only way to bring out the fresh-bread flavour of pasta
Keep stirring to prevent the pasta from sticking. Stir well within the first 2 minutes of cooking. The pasta is more prone to sticking together at the start before the starch is released into the water.
Cover the pot with the lid to help bring the water back to a boil. This is a critical step, since otherwise the pasta will be sitting in hot water,
resulting in mushy pasta Once the water begins to boil again, remove the lid for the remainder of the cooking time so that the pasta does not boil over. Keep stirring the pasta.
As a rule of thumb, perfectly cooked pasta that is al dente requires you to test it yourself when the time is close. You should ideally start testing after 6-7 minutes of cooking. You may need to test the pasta more than once to get it right.
Once the pasta is done, turn off the gas and scoop out 1 cup of pasta cooking water. Reserved pasta water contains vital starch that can be used later to adjust the consistency of your sauce, to both thin and thicken.
Drain the pasta quickly into the sink. The pasta should still be wet. But do not rinse the pasta. The starch in the water helps the sauce adhere to the pasta, and rinsing it will cool the pasta and prevent absorption of your sauce. However, you should rinse the pasta when using it in cold dishes like pasta salads. In salads, rinsing the pasta helps stop the cooking process Toss pasta in a warmed saucepan with your choice of sauces.. Cook pasta with sauce for about 2 minutes to marry the flavours