Perfect Pasta

from ButterYum
makes 1 pound


  • 1 pound good dried pasta - De Cecco is my favorite, but I like Barilla and Ronzoni too
  • 1 gallon (16 cups) cold water
  • 1 ounce of salt (30 grams, or 4 1/2 teaspoons Kosher or sea salt)


  1. In a 6-quart or larger stock pot, bring water to a boil.
  2. Slowly add salt and stir to dissolve completely (otherwise the salt will pit the bottom of your stockpot).
  3. Add  pasta and stir occasionally to prevent sticking; continue cooking until pasta reaches "al dente"