Make sure you have enough salted boiling water to cook the pasta in. There should be about 1 litre of water to every 100g of pasta.
Once the water is rapidly boiling, add the pasta. Keep stirring if you’re cooking pastas like linguine or spaghetti to separate the pieces.
Adding oil to the water makes it difficult for the sauce to “stick” to the pasta.
Always add the pasta to the sauce and not vice versa. It makes it easier to distribute the sauce evenly.
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Cooking time varies depending on the shape of the pasta. Cook the pasta uncovered until it is al dente.
Al dente means “to the tooth”. To check if pasta is cooked al dente, it should be soft yet firm when you bite into it – if it has some texture to it yet is dry and hard in the middle, it is done.