Rice, Pasta & Potatoes
How to cook pasta
Learn how to cook pasta without it sticking, including water, salt, timing, pasta water, sauce and common beginner mistakes.
At a glance
Quick answer
Bring a generous pan of water to a rolling boil, salt it, add 75–100g dried pasta per person and stir well during the first minute. Cook to the packet's lower time, taste, then finish it in the sauce with a splash of pasta water.
How much water to use
Use a pan large enough for the pasta to move freely, roughly one litre of water per 100g. A smaller pan can work for one portion if you stir more often.
Salt and timing
Salt once the water boils. Add pasta and start timing when the water returns to a lively simmer. Taste a piece before draining.
Should you add oil?
No. Oil floats on the surface and can make sauce slip off later. Plenty of boiling water and early stirring prevent sticking.
How long pasta takes
Most dried shapes take 8–12 minutes; fresh pasta may need only 2–4. Packet time is the best starting point because thickness varies.
Why pasta water matters
The cloudy water contains starch. A small splash loosens thick sauce and helps it cling, especially with pesto, cheese or butter-based sauces.
Mixing pasta with sauce
Move the pasta into warm sauce just before it is fully tender. Toss for a minute with reserved water. This tastes more integrated than pouring sauce over plain pasta.
Common beginner mistakes
Do not rinse hot pasta for a sauced dish. Avoid cooking pasta while the sauce is still far from ready, and reserve water before draining.
For one person, cook one portion rather than making a full family batch. For two, double the main ingredient but keep an eye on pan space: crowding food traps steam and slows browning.
Recipes and guides to try next
Frequently asked questions
How do I stop pasta sticking?
Use boiling water, stir well in the first minute and do not leave drained pasta sitting without sauce.
How much pasta per person?
Use about 75–100g dried pasta for a main meal, depending on appetite and the sauce.