Method:
Allow 4 litres of water, 5 ml salt and 400 g dried pasta for four people.
Most dried shapes cook in 10-15 minutes. Fresh pasta cooks in 2-3 minutes.
Check the pack for cooking times and test the pasta before the recommended cooking time is up.
Shapes like penne, gnocchi and conchiglie trap water, so always drain these thoroughly.
Bring the water to the boil in a large saucepan.
Add the salt and pasta and return to the boil.
Cook covered, over high heat. Stir occasionally with a slotted spoon to prevent the shapes sticking to one another.
Just before cooking time is up, lift out some pasta and pinch it with your fingers or bite into it.
It should be tender, but still slightly firm (al dente).
Remove the pan from the heat and drain the pasta, using a large colander.
Shake the colander to drain off as much water as possible.
