When you think about how to cook pasta, the simple act of boiling noodles until they’re tender but still firm. Also known as boiling pasta, it’s one of the most common kitchen tasks worldwide—yet most people do it wrong. It’s not just about dumping pasta into hot water. The right method changes everything: texture, flavor, and how well the sauce sticks. You don’t need fancy tools or hours of prep. Just water, salt, and a little know-how.
Not all pasta is the same. spaghetti, long, thin strands that work best with light oil or tomato sauces, is the classic go-to. But penne, tube-shaped with angled ends that trap thick sauces, holds up better with creamy or chunky blends. Then there’s fusilli, twisted spirals that grab onto everything from pesto to ground meat. These three shapes show up in over 70% of home pasta meals because they’re forgiving, easy to find, and work with almost any sauce. Choosing the right one isn’t about tradition—it’s about matching the shape to the flavor you want.
Most people under-salt their water. You need about 1-2 tablespoons of salt per quart of water—yes, that’s a lot. It’s not for seasoning the pasta alone; it’s for building flavor from the inside out. Stir the pasta right after adding it to the pot to keep it from sticking. And don’t rinse it after draining—that starchy coating is what helps the sauce cling. A little bit of pasta water added at the end? That’s the secret trick restaurants use to make sauces silky without cream.
You’ll find posts here that break down exactly how to get perfect texture every time, whether you’re making a quick weeknight meal or trying to recreate that takeout dish you love. Some will show you how to cook pasta in under 15 minutes using just one pot. Others will explain why baking soda makes chicken tender—and how that same trick can help with overcooked noodles. There’s even a post on the most ordered dish in the world, which happens to be a pasta-based meal. You’ll see what works for real people, not just chefs in fancy kitchens.
Whether you’re a beginner who’s never boiled water before or someone who’s tired of mushy noodles, this collection gives you the real answers. No fluff. No theory. Just what to do, when to do it, and why it matters.
Gordon Ramsay doesn’t add oil to pasta water to prevent sticking-that’s a myth. Learn the real science behind cooking perfect pasta and why skipping oil makes your sauce cling better.
