Cooking your Pasta

Always use lots of water because quite a lot of starch is released, so if you’re cooking pasta for four people, you’ll need a pretty deep pan. For the perfectionists amongst you, the correct quantities are 1 litre (1¾ pints) water and 1 teaspoon salt per 100g (4oz) pasta.

Always stir the pasta immediately once it has been submerged in the boiling water, stirring from time to time thereafter. You don’t need olive oil in the pan unless you’re cooking sheets of lasagne and want to keep them separate.