In brief
- Calculate 80 to 100 grams of dry pasta per person.
- Use plenty of water: about 1 liter per 100 grams of pasta.
- Salt the water only once it boils: about 10 grams (one tablespoon) per liter.
- Cook al dente: taste one minute before the time indicated on the package.
Anyone can cook pasta, but the right amount of water, salt, and pasta makes the difference between sticky strands and a perfect al dente plate. We summarize the proportions and the most important tips.
How much pasta do you calculate per person?
Calculate 80 to 100 grams of dry pasta per person. For a main course, around 100 grams is ideal; as a side dish, 60 to 80 grams is enough. Pasta expands significantly during cooking, so a modest amount of dry pasta quickly becomes a full portion.
How much water do you use for pasta?
Use about 1 liter of water per 100 grams of pasta. Plenty of water ensures the strands have enough space and don’t stick together. Fill the pot up to a maximum of two-thirds, otherwise the water will boil over once you add the pasta.
How much salt do you put in the pasta water?
Use about 10 grams of salt per liter of water, which is a generous tablespoon. Add the salt only when the water is boiling, just before adding the pasta. Without salt in the cooking water, pasta tastes bland, as this is the only moment when the pasta itself absorbs flavor.
Should you add oil to the cooking water?
No, oil in the cooking water is unnecessary. It sinks to the bottom and does not prevent pasta from sticking. Stir the pasta well during the first minute and use enough water, and everything will stay separate. Save the oil for the sauce.
How do you cook pasta al dente?
Al dente means firm to the bite: the pasta is cooked but still has a slight bite. Taste one minute before the cooking time on the package. If the core still feels just firm, it is al dente. Keep in mind that pasta continues to cook in a warm sauce, so removing it from the heat just firm is perfect.
Should you rinse pasta after cooking?
No, do not rinse warm pasta. The starch layer on the pasta helps the sauce adhere. Save a cup of cooking water before draining: a splash of it makes your sauce smoother and helps it bind nicely. Want a richer, more concentrated sauce? Read how to reduce a sauce. Rinsing is only done if you use pasta cold in a salad.
The right pan for pasta
Use a spacious, tall pot so the pasta can move freely and the water returns to a boil quickly. For a large portion, choose a large pot; for a one-pan dish where pasta and sauce cook together, a sauté pan is ideal. Which pan is best for what purpose is explained in our pan guide.
How to succeed at cooking pasta every time
Keep the proportions simple: 100 grams of pasta, 1 liter of water, a tablespoon of salt once it boils. Stir during the first minute, taste in time for al dente, and save a cup of cooking water for the sauce. This way, you’ll serve a plate of pasta with just the right bite every time.
