Fill ⅔ of a large saucepan with water, put the lid on, and bring to a boil over high heat.
Remove the lid and add the sea salt.
Stir in the pasta, then reduce the heat to medium heat.
Stir the pasta with a wooden spoon every 3 minutes.
Remove about 1 cup of pasta cooking water to emulsify the pasta sauce later.
Start testing the pasta about 4 minutes before the cooking time suggested on the package instructions. When it’s tender but still has a bite, drain the pasta in a colander over the sink or use a hand colander to scoop the pasta from the water.
Return the pasta into the pot or transfer it into the pan with your favorite sauce, and mix by adding a little of the reserved pasta water until you reach the desired consistency.
After you drain the pasta don’t “wash” it under cool running water, this will only make it sticky and chewy.
Choose the right pan. A large pot is best for short pasta, a tall pot is best for spaghetti and bucatini.
Don’t overfill the pot with water, fill just ⅔ of the pot with water.
Add all the pasta in one go, so that it will cook evenly.
Stir the pasta every 2-3 minutes to avoid that it sticks together, this is particularly important for long pasta such as spaghetti.
Follow the cooking time suggested on the pasta packaging, but not religiously.
For al dente pasta you’ll need to drain it about 2-3 min before the time suggested on the packaging.
Always reserve ¼ cup of pasta water before you drain it. You should never drain all the pasta water, this starchy liquid will make silky, smooth and delicious pasta sauces.