Cook pasta al dente
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Salt the water like the sea.
Ten grams per litre. This is the only chance the pasta itself has to be seasoned.
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Plenty of water, rolling boil.
A litre per hundred grams. Crowded pasta sticks and cooks unevenly.
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Start tasting two minutes early.
The packet is a guess. Al dente means firm with a thin pale core left.
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Save a mug of the water.
That starchy water is what turns a sauce glossy instead of watery.
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Finish it in the sauce.
Drain slightly early, then let it finish in the pan with a splash of the water.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.


