All About Pasta
Pasta is dried or fresh wheat dough shaped into hundreds of forms, from long strands to tiny stars. It cooks in boiling water in 8 to 12 minutes and serves as the foundation for sauces, soups, and salads. Made from durum wheat semolina, pasta provides a neutral canvas that absorbs flavors while maintaining a firm bite when cooked properly.
How to Select
Check the ingredients list for 100% durum wheat semolina or whole wheat flour. Bronze-cut pasta has a rough texture that grabs sauce better than smooth varieties. Avoid packages with broken pieces or dusty residue at the bottom.
How to Store
Keep dried pasta in its original package or an airtight container in a cool, dry pantry for up to 2 years. Fresh pasta stays good for 2 to 3 days in the refrigerator or 2 months in the freezer. Once cooked, store pasta in the fridge for 3 to 5 days in a sealed container.
How to Prep
Boil 4 to 6 quarts of water per pound of pasta with 1 tablespoon salt. Add pasta when water reaches a rolling boil. Stir once after adding, then occasionally to prevent sticking. Test for doneness 1 minute before package directions suggest. Reserve 1 cup pasta water before draining for sauce adjustments.
Flavor Pairings
Olive oil and garlic create the simplest sauce base. Butter melts into hot pasta for instant richness. Parmesan cheese adds umami depth. Black pepper provides bite. Lemon juice brightens cream sauces. Cherry tomatoes burst into sweet sauce when sautéed.
Cooking Tips
Use 1 tablespoon salt per 4 quarts water for properly seasoned pasta.
Cook pasta 1 minute less than package directions, then finish in the sauce for 1 to 2 minutes.
Save at least 1 cup starchy pasta water to adjust sauce consistency.
Toss hot pasta with sauce immediately after draining to prevent sticking.
Varieties
Need a substitute? See our Best Substitutes for Pasta guide with tested ratios.
FAQ
How much pasta per person?
Plan 2 to 3 ounces dried pasta per person as a side dish or 4 ounces for a main course. A standard 1-pound box serves 4 people generously or 6 as a side. Fresh pasta weighs more due to moisture content, so increase amounts by 25 percent.
Should I add oil to pasta water?
Skip the oil. It prevents sauce from sticking to pasta. The key to non-sticky pasta is using enough water, at least 4 quarts per pound, and stirring occasionally. Oil makes more sense tossed with drained pasta if you need to hold it before saucing.
What's al dente?
Al dente means the pasta offers slight resistance when bitten, with a tiny white core visible when cut. Most packages suggest 8 to 12 minutes, but start testing 2 minutes early. The pasta continues cooking for 1 to 2 minutes after draining from residual heat.
Can I cook pasta in the sauce?
Yes, but add extra liquid. Use a 3 to 1 ratio of liquid to pasta by volume. Simmer covered for 15 to 20 minutes, stirring every 5 minutes. This method works best with short shapes in tomato or broth-based sauces.
Recipes with Pasta
Blistered Cherry Tomato Marinara Pasta with Mixed Green Salad
35 min
Creamy Vegan Pasta with Kale and Cherry Tomatoes
20 min
Gluten-Free Tuna Pasta with Cherry Tomatoes and Tapenade
35 min
Pasta with Broccoli, White Beans and Fontina
30 min
Penne a la Vodka with White Beans and Roasted Broccoli
45 min