How to Cook Pasta Al Dente Every Time

Al dente means ‘to the tooth’ — pasta that’s cooked through but still has a slight firmness when bitten. Here’s the foolproof method. **The Method:** 1. Use a large pot — at least 4L of water per 500g of pasta 2. Salt generously — 1 tbsp per litre (it should taste like the sea) 3. Bring to a rolling boil before adding pasta 4. Stir within the first 60 seconds to prevent sticking 5. Start tasting 2 minutes before package time 6. Look for a thin white line in the center when you bite — that’s al dente 7. Drain immediately (or transfer directly to sauce with tongs) **Common Mistakes:** - Adding oil to the water (prevents sauce from sticking to pasta) - Not enough water (pasta gets starchy and sticky) - Rinsing after draining (removes starch that helps sauce adhere) - Overcooking (mushy pasta can’t be fixed) **The Finish-in-Sauce Technique:** Transfer pasta to your sauce 1–2 minutes early with a splash of pasta water. The pasta finishes cooking IN the sauce, absorbing flavour. This is what separates home cooking from restaurant cooking.