Boil 1 ¼ gallons of water per 1 pound of pasta, add 1 teaspoon of salt for each pound of pasta. Do not add pasta until the water comes to a rolling boil (212°F).
Lower long pasta into the water gradually as it bends, pour short pasta into boiling water in a steady stream.
Start timing when the water returns to a boil, stir gently and occasionally to prevent sticking.
Keep an eye on your pasta - "gli spaghetti amano la compagnia" - "Spaghetti loves company".
Begin checking for "done-ness" two minutes prior to suggested cooking times.
Cook until "al dente", which translates to "to the tooth", and means cooked, but still firm or slightly undercooked. This allows more pasta flavor to be experienced.
