The ratio of pasta to water and the salt concentration of that water are the two key factors for perfectly cooked pasta. The 1L per 100g rule is the standard guideline.
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Pro Tip
Salt the cooking water, not the pasta directly. Adding salt to dry pasta makes the surface too salty while the interior remains bland.
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Did You Know?
The salt in pasta water does not significantly increase blood pressure - pasta does not absorb all the cooking salt. But it is essential for flavour.
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