Instructions: While cooking dried or fresh pasta may seem about as basic as boiling water, there are a few rules to ensure the best texture and flavor.

STEP 1 - Fill a large pot with water use 4 quarts water for 1 pound pasta, adding 1 quart water for each additional 1/2 pound. Dont cook more than 2 pounds of pasta at a time. Bring the water to a rolling boil and add 1 1/2 Tbsp. salt per pound of pasta.

STEP 2 - When the water has returned to a boil, stir in the pasta; long dried pasta, such as fettuccine or lasagna noodles, may have to be added slowly, bending them into the pot as the ends soften. Stir the pasta from time to time to keep it from sticking together. Cook filled pastas at a gentle simmer to keep them from splitting open.

STEP 3 - Cook the pasta, checking it often toward the end of the cooking time, just until it is still slightly firm in the center. Fresh pasta will take only a few minutes, but dried pasta may take up to 12 minutes. Set a colander in the sink and pour in the pasta or transfer it from the pot with tongs.

STEP 4 - Transfer the drained pasta to a warmed bowl and immediately toss it with olive oil, butter or sauce. Pasta should be rinsed only if it will be served cold or used for a baked pasta dish.

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