Hello Pat. The reason there isn't one exact number of minutes for all pasta is that cooking time depends on whether you are using fresh or dried pasta, as well as the shape and thickness of the noodle. For instance, dried angel hair takes only 4 to 5 minutes, while thick dried shapes like penne or rigatoni take 10 to 12 minutes, and fresh pasta takes just 2 to 3 minutes. However, you can achieve perfect texture every single time by following a straightforward step-by-step process.
First, bring a large pot with 4 to 6 quarts of water to a full rolling boil. Add about 1 to 2 tablespoons of salt once the water is boiling, then drop in your pasta. Stir it thoroughly right away for the first minute so the pieces do not stick together or cling to the bottom of the pot.
Second, check the recommended cooking time on the package, but set your timer for 2 minutes less than that time. For example, if the box specifies 10 minutes, start testing your pasta at 8 minutes. To test, pull out a piece, cool it for a moment, and bite into it. You are aiming for al dente texture, meaning firm to the bite. It should be cooked through without being mushy, often showing a tiny pale speck at the center.
Finally, reserve about half a cup of the salty pasta water before draining. Drain the pasta immediately and do not rinse it with cold water, because the surface starch helps your sauce stick. If you are combining the pasta with a sauce, transfer it to the sauce pan 1 minute early and finish cooking it directly in the sauce with a splash of the pasta liquid. I hope this helps you achieve great results every time.
