Cooking Pasta: Simple Rules, Real Results

When you think about cooking pasta, the act of boiling dried wheat noodles to the perfect texture. Also known as making pasta, it’s one of the most common meals in homes around the world—not because it’s fancy, but because it’s fast, cheap, and satisfying when done right. Most people get it wrong. They boil it too long, skip salting the water, or rinse it after draining. All of that kills flavor and texture. The truth? Good pasta isn’t about the sauce. It’s about the water, the timing, and how you finish it in the pan.

One of the biggest mistakes? Adding oil to the water. You’ll see Gordon Ramsay do it, but he’s not doing it for the noodles—he’s doing it for the camera. Real Italian cooks never do. Salt is what matters. Use about 1 tablespoon per quart of water. That’s not too much—it’s the minimum to make the pasta taste like itself. And don’t walk away. Stir it in the first minute so it doesn’t stick. Then, test it two minutes before the package says. It should be al dente—firm to the bite, not crunchy, not mushy. The pasta keeps cooking even after you drain it, so pull it out just shy of perfect.

Then comes the sauce. vegan pasta, pasta made without eggs or dairy, often using only durum wheat and water is just as common as traditional pasta now. Most boxed pasta is vegan, but always check the label—some brands sneak in egg. When you’re cooking for someone who avoids animal products, the sauce matters more than the noodle. Tomato-based sauces, olive oil with garlic and chili, or creamy cashew sauces all work. But here’s the secret: don’t pour the sauce on top. Drain your pasta, toss it in the pan with the sauce, and let it sit for a minute. Let the pasta drink in the flavor. That’s how restaurants make it taste so good.

And if you’re wondering whether pasta sauce, a seasoned liquid served over cooked noodles, often made from tomatoes, herbs, and aromatics needs onions? Yes, but not the kind you think. In Italy, they don’t throw in raw onion chunks. They start with soffritto—a mix of finely chopped onion, carrot, and celery cooked slowly in olive oil until sweet and soft. That’s the quiet foundation of every great sauce. Skip it, and your sauce will taste flat. It’s not optional. It’s the base.

You’ll find posts here that answer questions like: Is pasta vegan? What’s the most sold pasta in the US? Why does Gordon Ramsay add oil? And how do you fix mushy pasta? These aren’t random tips. They’re the real, tested truths behind every bowl of pasta that actually tastes good. Whether you’re cooking for one, feeding a family, or just trying to stop wasting food by making it right the first time—you’ll find what you need here. No fluff. No myths. Just what works.