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Though it is easy to whip up a package of Ramen noodles or a box of Kraft Mac n’Cheese, cooking pasta is no elementary task. From selecting the proper noodles to measuring the correct noodle-to-water ratio, making the perfectly prepared pasta dish compounds a bevy of smaller (but significant) steps.

When purchasing dried pasta, look at the labels first – the best pasta is made of semolina, though the label will call it “durum.” Such pasta will retain their firmness and shape while cooking; pasta made without semolina yield softer noodles that are best utilized in casseroles. Also bear in mind that Italian brands of pasta are typically thicker than American brands.

Measure dried pasta by weight rather than by cup to maintain accuracy, a task easiest completed using a digital scale. Most dried pasta doubles in volume when it is cooked; familiarize yourself with the following conversions when cooking for a group:

• 4 ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta.
• 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta.

Typically one pound of cooked pasta will feed a group of six as an appetizer or four as a main course. Use a large pot and fill it ¾ of the way full with cold water or use at least one quart of cold water for every four oz. of dry pasta. Cover the pot and bring it to a full boil. Add about 2 tablespoons of salt per pound of pasta, and do so only after the water as reached a full boil. Though this may seem like a lot of extra sodium, it is necessary to properly season the pasta and most of it will drain off with the water.

Add the dried pasta to the boiling water and keep the heat high to return the water to a boil quickly; it is best not to mix pasta types in the same pot. Keep the pot uncovered and at a fast boil during cooking, and gently stir the pot during the first 1 to 2 minutes. Most pastas cook in 8-12 minutes (the package gives guidelines for correct cooking time) and you should begin to time when the water has returned to a full boil.

Test dry pasta about every 4 minutes of cooking to assess its readiness. Pasta should be tender but still firm when eaten, a quality referred to as “al dente.” Once pasta has reached the al dente state, immediately remove the pot from heat and add about ¾ cup of cold water to lower the temperature of the pot. (Note: if you are cooking pasta for baked dishes, boil until just flexible but still quite firm. This will be less time than normal as you will be baking the noodles in addition.)

Drain pasta immediately into a large colander; shake to remove excess water and do not rinse pasta unless the recipe indicated that you should do so (ex. always wash lasagna noodles, or when prepping pasta salad). Do not overdrain pasta, as it needs moisture to combine well with sauces.