4 tips for perfect pasta

ERICA MARCUS

1. Use plenty of water. The more water, the quicker it will come back to a boil after the pasta goes in. You'll need at least 4 quarts for a pound of pasta.

2. Use plenty of salt. Throw in a big handful; the water should taste salty. Don't worry; most of this will not wind up in the pasta.

3. Reserve some cooking water. Scoop out a cupful before you drain the pasta in a colander, or leave the water in the pot and fish out the pasta using either tongs (for spaghetti) or a Chinese spider strainer (for macaroni).

4. Finish cooking the pasta in the sauce. Remove pasta from water when it is just short of al dente. Whether you drain it or strain it, drop pasta into a wide skillet over medium heat along with some of the sauce. Toss to coat, while pasta marries with sauce and finishes cooking. You may need to add more sauce, or thin out the sauce using reserved cooking water (see tip No. 3).