Pour the pasta into a skilled, add enough water to completely cover it and turn on the heat. Add a pinch of salt (not too much, as you will be eating all of it) and allow the pasta to cook. It will slowly absorb the water it needs and will normally leave little to none behind. If some water is left behind, use it to thicken sauces; the gluten in the water helps.

This works with every pasta, even spaghetti.

[–] where_am_i 1 points 15 hours ago (1 children)

You're so lucky there are no Italians on lemmy. I'd like to see you getting crucified for your sins

[–] [email protected] 1 points 9 hours ago

Italians have nothing to teach to my country when it comes to cooking.

[–] [email protected] 4 points 1 day ago

This is great advice and took me far to long to learn; I also tend to spare a little pasta water to pour over the pasta at the end, and remember to stir a ton!