The Cooking of Pasta

Although it seems to be easy, cooking pasta requires attention and care. First of all the sizes of the pot and the proportions of salt, pasta and water should be right. For the right proportions you can keep this small formula in mind; 10-100-1000 (the multiples of 10....), in other words per 100 g pasta you should use 1 lt. water and 10 g salt.
To allow an easy movement of the pasta a large pot should be used. This also prevents pasta from sticking. (100 g of dry pasta enlarges to the volume of 200-230 g when it is cooked.) When the water reaches a rolling boil add salt (10 g salt for 1 litre water) and wait until dissolved.

Put the pasta into the boiling water. Please keep in mind that the temperature of the boiling water will decrease a little. Therefore increase the heat until the water is boiling again. To avoid pasta from sticking to the bottom stir occasionally.
Cook pasta according to the cooking instructions printed on the package. To control desired tenderness of pasta we recommend to start tasting pasta 1-2 minutes before advised cooking time is over. Pasta should not change its shape and texture but should be tender. Avoid overcooking and serve immediately.

When pasta is cooked, strain immediately (pasta continues cooking in hot cooking water) and mix with the sauce you have prepared. Sauce should cover every single piece or pasta, but the pasta should not float in the sauce. To prevent pasta from cooling, mix pasta in the hot saucepan you have prepared the sauce or mix in a pre heated service plate. Serve immediately. To enjoy the complete taste of pasta do not forget the golden rule: "The guest can wait for the pasta, but the pasta should not wait for the guest."