How to Make Perfect Pasta Every Time

Most people prefer to eat their pasta "al dente" - an Italian term that translates "to the tooth." To me, it means that the pasta is done perfectly - firm, tender and still slightly chewy but not mushy.

Unless you are a "pasta purist or afficiado" that goes to the trouble of making pasta from scratch, you will prepare your pasta from one of the many choices of the boxed kind, just like me. Even I can make great pasta every time.

Here are my easy steps:

--Use a really large pot. For one to two pounds of pasta, put five to six quarts of water in the pot, cover it, and bring the water to a rolling boil.

--Allow more water when preparing lasagna even if you require a second pot and split up the pasta.

--Avoid stuffing the pot with pasta; allow the free rolling action of water and noodles.

--Add all pasta at one time after the water has reached a fast boil. Allow the water to again reach a full boil. Occasionally stir the pasta. In the case of spaghetti and lasagna, stir gently and push down the tops until all of the pasta is covered with water.

--Separate the strands by stirring frequently. Repeat as necessary to keep your pasta moving in the water and preventing any clumping.

--Monitor the water and pasta to keep the water from boiler over the edge of the pot. Stir occasionally.

--Taste the pasta before the time stated on the box - and taste several times to get it just right.

--Remove the pot and strain the water thoroughly. Lightly toss with a minute amount of extra virgin olive oil. Then rest the pasta for a short while.

Pasta is served in countless ways but, no matter how it is prepared, it is a crowd pleaser. Preparation is a cinch but it is this simplicity that makes it easy to overcook. Since I went to the bigger pot and lots of water in my preparation of pasta, I no longer have mushy or clumped pasta. Even adding a little olive oil (when I'm lazy, I add it to the boiling water), has made a difference.