How to Boil Perfect Al Dente Pasta (Salt & Water Ratio)
The master ratio of rolling boiling salted water to dried pasta for restaurant-grade texture.
boiling Timer
Set for 10 mins @ 212°F (100°C) Rolling Boil
Ingredients
Base recipe calibrated for 4 adults.
Not included: Water — no confident product match, so you'll need to add it yourself.
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Get to the Point Execution
Bring 4 quarts of cold water to a vigorous rolling boil over high heat.
Add 1.5 tablespoons kosher salt (should taste like seasoned soup broth).
Add 1 lb pasta and stir immediately for 30 seconds to prevent sticking.
Boil uncovered for 9-11 minutes; reserve 1/2 cup pasta water before draining.
Step-by-Step Guided Instructions
Fill a large 6-quart stockpot with 4 quarts of cold tap water. Place over high heat covered with a lid to bring to a rapid boil faster.
Ample water dilutes surface starches so pasta strands do not glue together.
Once boiling violently, remove lid and stir in 1.5 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton's). Never add oil to the water.
Oil coats the pasta and prevents sauce from adhering later.
Drop in 1 lb of dried pasta. Stir continuously for the first 30 seconds as the starch begins hydrating.
The first 30 seconds determine whether pasta clumps or separates.
Cook uncovered at a brisk rolling boil. Start testing doneness 2 minutes before the box estimate. Scoop out 1/2 cup starchy pasta cooking water, then drain in a colander. Do not rinse with tap water.
Pasta water contains dissolved starch that emulsifies pasta sauces into a glossy coating.
Always finish pasta by simmering it directly in your hot sauce with 2 tbsp of reserved pasta water for 60 seconds.
Toss hot drained pasta with melted butter and grated parmesan cheese.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Reheat pasta in a skillet with 2 tbsp water or pasta sauce over medium heat for 3 minutes.