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How to Boil Pasta the Right Way

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  1. Get the water-to-salt ratio right

    Add about 10g of salt (roughly one tablespoon) per liter of water, so the water tastes β€œas salty as seawater.” Use at least one liter of water per 100g of pasta β€” plenty of water keeps the starch concentration low, which keeps the noodles from sticking to each other.

  2. Add the pasta only once the water is at a full rolling boil

    Wait until the water is bubbling vigorously, then add the pasta. Stir for the first 1-2 minutes, which is essential for keeping the surface starch from causing the strands to stick together.

  3. Check for al dente a couple of minutes early

    Start tasting the pasta 1-2 minutes before the package's suggested cooking time. Pull it when there's just the faintest bite of firmness left in the center β€” that's the al dente point that finishes perfectly once tossed with the sauce.

  4. Save some pasta water for the sauce

    The starchy water left over from boiling helps emulsify oil and liquid in your sauce, binding everything together. Ladle out a cup or two before draining so you have it ready to adjust the sauce's consistency.

  5. Skip rinsing the pasta

    Rinsing cooked pasta under cold water washes away the starchy coating that helps sauce cling to it. Unless you're making a cold pasta salad, toss it with the sauce right after draining.

  6. Finish by tossing with the sauce

    Add the drained pasta to the sauce in the pan, splash in a little of the reserved pasta water, and toss for 30 seconds to a minute so the sauce coats every strand evenly.

Why Al Dente Matters

Pulling the pasta at al dente and letting it finish cooking briefly in the sauce lets the noodles absorb the sauce's moisture and flavor while keeping a firm, pleasant bite instead of turning mushy.

Curious About the Science of Crispy Frying Too?

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Frequently Asked Questions

Is it okay to boil pasta without salt?

Pasta boiled without salt won't be seasoned all the way through, which can make the finished dish taste flat overall. Adding roughly 10g of salt per liter of water is generally recommended.

Do I need to use all of the reserved pasta water?

No β€” add it gradually while watching the sauce's consistency, and it's fine to discard whatever you don't use. Adding too much at once can thin the sauce out too much.