Pasta boiled al dente

Fill the largest pot available with about a litre of water per 100 g of pasta, so the pasta has room to move and cook evenly.

Bring to a boil, then add a tablespoon of sea salt or rock salt.

Add the pasta and stir during the first minute so it does not stick to the bottom; stir again after about two or three minutes.

Start timing when the pasta goes in. For a 10-minute pasta, taste a piece at 8 minutes; if it is still hard and sticks to the teeth it needs a few more minutes.

At 10 minutes taste again: al dente means it can be bitten and felt under the tooth. Alternatively cut a piece in half and look for the little white dot of uncooked starch.

Take the pasta straight from the water into the sauce and finish it there for the last minute, stirring and tossing; do not plate the pasta and spoon sauce on top.