Ingredients:

  • 500g dried pasta
  • 4 liters water
  • 30g kosher salt

Instructions:

  1. Fill a large stockpot with 4 liters of cold water and bring to a vigorous, aggressive boil over high heat.
  2. Add 30g of kosher salt to the boiling water and stir until fully dissolved to season the pasta foundation.
  3. Add 500g of pasta all at once. For long noodles, allow them to soften for 30 seconds and gently submerge with tongs without breaking.
  4. Cook according to the variety (8-12 minutes), but begin testing for al dente texture 2 minutes before the package suggests.
  5. Reserve 1 cup of the starchy pasta water before draining to use for sauce emulsification.
  6. Drain the pasta and immediately finish cooking in your sauce for 60 seconds to absorb flavors.