Cooking

For 1 pound of pasta, use 4 quarts of water; and add another quart for each additional half pound. Never use less than 3 quarts, even if you are making a small quantity of pasta just for yourself. Unless you have a lot of experience in handling large pots full of scalding water, do not cook more than 2 pounds of pasta in the same pot.

First fill the pot with cold water. When it comes to a rapid boil put in no less than 1½ tablespoons of coarse sea or kosher salt for every 4 quarts of water. If the sauce is very mild and underseasoned, add a little more salt to the water. Put a lid back on the pot so that the water can quickly return to a full, rolling boil.