How To Cook Pasta

So pasta is the fall back meal. Always good in a pinch and pretty cheap. But I discovered (late, as usual) that it really does matter how much water you use and that adding oil isn't really necessary.

I came across a pretty handy article in the March 2008 issue of Cooking Light that outlines the simple steps in making pasta.

For Dry Pasta:

1. Cook the pasta in plenty of water. Use one quart of water per two ounces of uncooked pasta, and choose a pot that larget enough to prevent crowding (keep this in mind when buying your one pot)
2. You can add salt to water if you think you'll need it for the taste, because ultimately, your sauce determines how much salt you'll need. You can also try adding a little bit of lemon juice to give the pasta a little flavor
   
3. Before you start boiling the water, make sure to have ready your colander ready so you can whisk the pasta off the stove when it's time
4. You should add the pasta when the water is at a rolling boil and cover the pot. Uncover the pot once the water returns to a boil. To make sure you make the pasta al dente, look at it closely and taste it; it will still have a white core and not be tender when you bite it
5. When draining the pasta, you can save some of the starchy water and can add it to the sauce later
6. Lastly, don't follow the time listed on the box too well, check the pasta about 3 minutes before the time listed
   

For Fresh/Frozen Pasta:

1. The above steps for fresh pasta, but keep in mind that fresh pasta will cook in as little as 3 minutes, and frozen pasta will take around 5-8 minutes