• When cooking pasta always stick to the rule 0.75-1 l of water for 100g of pasta.
  • Boil in salted water, with the pasta being added after the water has reached a boiling point. Sea salt is better.
  • Put pasta in boiling water and reduce heat. During cooking, stir with wooden spoon not to damage the pasta.
  • In order for the pasta not to stick, there should be enough water in the pot, the pot itself should not be covered, the pasta should not be stirred too often and should not be overcooked.
  • Cooking time directions on the package should be strictly observed. In case, after boiling, the pasta will be subjected to additional thermal processing, the indicated cooking time should be cut by ⅓.
  • The pasta is ready when it is al dente – a bit hard to the bite yet cooked well.
  • Boiled pasta should be drained immediately.
  • In case the pasta will be used in a cold dish, it should be washed with cold water, which stops the cooking process, and dried.