How to Cook Pasta Properly: 6 Simple Rules

No more sticky, bland or mushy pasta. Six easy rules for perfectly cooked pasta every time.

Editorial TeamNovember 4, 20261 min read

Pasta is one of the world's favourite foods, and cooking it well is mostly about avoiding a few common mistakes.

Follow these six rules and your pasta will have the right bite and hold onto sauce beautifully.

1. Use plenty of water

Use about 1 litre of water for every 100 g of pasta. More water means the temperature drops less when you add the pasta, and it's less likely to stick.

2. Salt the water well

Add salt once the water boils. A good rule is about 1 teaspoon per litre. Pasta absorbs flavour as it cooks, and this is your only chance to season the pasta itself.

3. Skip the oil

Oil in the water doesn't stop sticking — stirring does. Oil also makes sauce slide off the pasta later. Stir a few times during the first two minutes instead.

4. Cook it al dente

Start tasting a minute or two before the time on the packet. Al dente pasta is tender but still has a slight bite in the centre.

Pro tipSave a cup of the starchy cooking water before draining. A splash helps sauce become silky and cling to the pasta.

5. Don't rinse it

Rinsing washes away the starch that helps sauce stick. The only exception is pasta for a cold salad.

6. Finish it in the sauce

Drain the pasta and add it straight to the pan with your sauce. Toss over low heat for a minute with a splash of pasta water until everything is glossy and combined.

Once you master these basics, even a simple sauce of garlic, olive oil and cheese will taste like a restaurant dish.