For every 250g of pasta use 2 litres of water and 2 teaspoons of salt.
Bring the water to a very fast, rolling boil in a large saucepan. Add the pasta, stir well, and return to the boil. Cook with the lid off until ‘al dente’ or firm to the bite but with no white centre. Drain well and serve.
Cook dried pasta for the time indicated on the packet – usually 8-12 minutes.
Fresh pasta cooks in a much shorter time, usually 2-3 minutes, but stuffed pasta like ravioli takes up to 9 minutes.