There are 3 types of pasta cooking but the initial process is always the same: boiling the pasta. First of all, to cook a tasty pasta you have to boil a pot of salt water. The right proportion between salt water and pasta is  1-10-100. For every 100 g of pasta you have to pour 10 grams of salt and a liter of water. Salt can be added at any time. The boiling time of the water will increase only a few seconds, due to the addition of salt. Remember: the pasta should be added only after the water boils. The cooking time depends on the type of pasta: for the fresh egg pasta it normally goes from 2 to 5 minutes (it will be ready when it floats); for dry pasta the cooking time is from 7 to 15, good thing is to rely on the time written on the packaging. Once the cooking time has been reached, the pasta should be drained and never passed under cold water in order not to disperse the starch contained.

The 3 ways to cook pasta

Boiled Pasta

In this procedure you have to cook pasta in boiling water until the time in the packaging ends. Only after cooking is cooked and combined with sauces. This procedure is perfect for cold sauces such as pesto.

Sautéed Pasta

In this procedure the pasta is sautéed in a pan at the end of the boiling step. It is a cooking way suitable for pasta with tomato sauce. In this case, you drain the pasta a few minutes before the end of the cooking time (1/2 minutes), then you can proceed to sauté it with the sauce. This final step makes the pasta creamy and delicious.

‘Pasta risottata’ or Risotto Pasta

This is the most complex procedure . In this case the pasta should be blanched for a few minutes and immediately put in a pot with a chosen sauce – not all the sauces are good for this cooking type. The pasta at this point it will be practically raw and you will cook it in the pan with the sauce adding little by little the cooking water (the water used previously to blanch the pasta). Important in this process is that the fire must be always high and the water constantly boils to evaporate and gradually dry. This procedure is the best for light and liquid sauces, such as for example sauces based on fish and garlic oil.