A lot, between 500 ml and 1 litre per person, the more the better. The reason behind this is that the water should always be at a fiercely rolling boil before you ‘butta la pasta’. The more water you have in proportion to pasta the quicker this water will return to the boil after the pasta is added. This means quick cooking and better textured pasta.
© 1996 Alastair Little. All rights reserved.