Equipment for cooking pasta
Far from being complicated, cooking pasta only requires the correct size pot, a spoon for stirring, and a large, non-plastic colander to drain the pasta into. Though not required, pasta pots with colander inserts are an upgrade. I use a wooden spoon with a slot, as metal spoons can burn your mouth.
Cooking pasta for warm sauce
Fill a large pot with six quarts water. Bring to a boil. Add salt. Use a generous amount of salt, as it flavors the pasta while it cooks and seeps into the noodles.
Add the dried pasta. Stir until the water returns to a boil. Set the timer for one minute less than what the instructions on the package suggest. Test for doneness at this point. Check and remove even earlier if you prefer your pasta to be very firm (al dente) or if it will be simmering in sauce for a long time.
Now, strain and cool briefly, but do not rinse. Rinsing removes the starch that coats the pasta and holds the sauce in place. Toss in olive oil instead.
Add to warm sauce when ready to use, toss, and continue cooking, or refrigerate for later use.
#1: Use the correct amount of water
Whatever the shape, you’ll need a lot of water—at least 4 quarts (1 gallon)—to cook up to a pound of pasta. So what’s the best pot to use?.
A big, deep pot works best for cooking pasta. The size is important because there must be enough room for the pasta to fully submerge and to move around in the pot as it cooks. This guarantees that every piece of pasta cooks evenly by preventing the pasta from clumping and sticking together.
Five to six quarts of large pot is the ideal capacity for cooking one pound of pasta. This amount serves 4-6 people. An 8 to 10 quart pot will work best if you’re cooking for a larger crowd on a regular basis or doubling a recipe.
Use a basic stainless steel pot or coated aluminum pot with a lid that has at least a 5-quart capacity. Add 4 quarts of cold tap water and bring to a full rolling bowl over high heat.
I do not advise boiling pasta in a heavy pot, such as a Dutch oven. Cast iron pots take twice as long to boil water as other pots, and they are very heavy when filled with pasta. You risk spraining your wrists carrying that pot to the sink to empty.
Preserve your lovely pot for making classic pasta sauce or succulent slow-cooked red wine short ribs.
