🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 65 (from laksa039)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa065.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://chatelaine.com/recipes/how-to-cook-perfect-pasta/\')), getAhrefsUnparsedNoserviceFromURL(\'https://chatelaine.com/recipes/how-to-cook-perfect-pasta/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/chatelaine.com\/recipes\/how-to-cook-perfect-pasta\/","crawl_time":1775870263,"first_indexed_time":1677940204,"http_code":200,"src_unparsed":"com,chatelaine!\/recipes\/how-to-cook-perfect-pasta\/ s443","src_root_hash":"3259910206320388665","history_drop_reason":null,"meta_title":"How To Cook Perfect Pasta Every Time - Chatelaine","meta_descriptions":["The 10 dos and don’ts that will teach you how to cook pasta perfectly, every time. Find recipes and more great cooking tips at Chatelaine.com."],"attrs_boilerpipe_text":"Fresh or dried,\npasta is a go-to weeknight dinner\nbecause it's so simple and it's a true crowd-pleaser (who\ndoesn't\n love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there!\nPhoto, Erik Putz.\n1. DON'T put oil in your water or on your pasta.\nAdding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos!\n2. Fill your pot properly.\nUse enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta.\n3. Salt your water like the sea.\nSalting the water is your only opportunity to season the pasta itself. The water needs to \"taste like the sea,\" in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt.\n4. Bring water to a rapid boil before adding the pasta.\nStarches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked.\n5. Drop and stir.\nAs soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process.\n6. Check the package for timing.\nThere are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage.\n7. Always save some cooking water.\nBefore you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.)\n8. Drain don't dry.\nDrain your pasta enough to remove most of the water, but don't let drained pasta sit and \"dry off\". As it cools, the starches will firm up and the pasta will stick together.\n9. Add pasta to sauce — not the other way around.\nIt's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta.\n10. Add some pasta water.\nIncluding a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated.\nKeep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it.\nHere's some of our favourite kitchen picks for cooking a perfect pot of pasta.\nCuisinart Stainless Steel Pasta Pot with Draining Cover, $58\nLagostina 3-piece Set Pasta Cooker, $120\nHiramwire Stainless Steel Colander, $17\nOXO Nylon Pasta Server, $12\nHow to make fresh Sicilian pasta sauce\nOriginally published August 21st, 2014. ","attrs_markdown":"- [Newsletters](https:\/\/chatelaine.com\/newsletter\/)\n- [Subscribe](https:\/\/secure.chatelaine.com\/W621HEAC)\n\nSign in\n\n\/\n\n15\n\n15\n\n1x\n\nAdvertisement\n\n[Recipes](https:\/\/chatelaine.com\/recipes\/)\n\n# How To Cook Pasta: 10 Tips And Tricks\nPerfect, al dente pasta every time—plus, the one thing you should never do.\n\nBy [Kristen Eppich](https:\/\/chatelaine.com\/author\/kristeneppich\/)\n\nUpdated August 20, 2024\n\n![Pasta-pomodoro](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2018\/06\/w767\/sicilian-pasta.jpg)\n\nPerfectly cooked fresh Sicilian pasta. Photo, Sian Richards.\n\nFresh or dried, [pasta is a go-to weeknight dinner](https:\/\/chatelaine.com\/recipes\/recipe-collections\/fresh-spring-pasta-recipes\/) because it's so simple and it's a true crowd-pleaser (who *doesn't* love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there\\!\n\n[![Tuscan white bean and tomato pasta recipe](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2018\/01\/w767\/Tuscan-white-bean-and-tomato-pasta.jpg)](https:\/\/chatelaine.com\/recipe\/dinner\/white-bean-and-tomato-pasta\/)\n\nPhoto, Erik Putz.\n## 1\\. DON'T put oil in your water or on your pasta.\nAdding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos\\!\n\n## 2\\. Fill your pot properly.\nUse enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta.\n\n## 3\\. Salt your water like the sea.\nSalting the water is your only opportunity to season the pasta itself. The water needs to \"taste like the sea,\" in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt.\n\n## 4\\. Bring water to a rapid boil before adding the pasta.\nStarches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked.\n\n## 5\\. Drop and stir.\nAs soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process.\n\n[![Overhead shot of spinach asparagus pesto pasta with shrimp in a bowl](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2019\/05\/w767\/spinach-asparagus-pesto-pasta-with-shrimp_1280x960.jpg)](https:\/\/chatelaine.com\/recipe\/shellfish\/asparagus-and-spinach-pesto-pasta-with-shrimp\/)\n\n## 6\\. Check the package for timing.\nThere are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage.\n\n## 7\\. Always save some cooking water.\nBefore you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.)\n\n## 8\\. Drain don't dry.\nDrain your pasta enough to remove most of the water, but don't let drained pasta sit and \"dry off\". As it cools, the starches will firm up and the pasta will stick together.\n\n## 9\\. Add pasta to sauce — not the other way around.\nIt's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta.\n\n## 10\\. Add some pasta water.\nIncluding a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated.\n\n### The best piece of pasta-related advice I can give is this:\nKeep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it.\n\n## Here's some of our favourite kitchen picks for cooking a perfect pot of pasta.\n## Cuisinart Stainless Steel Pasta Pot with Draining Cover, \\$58\n### [![a 6 quart pasta pot with a lid that has holes for straining](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Cuisinart-Stainless-Steel-Pasta-Pot.jpg)](https:\/\/www.amazon.ca\/Cuisinart-766S-22-Stainless-Steel-Straining\/dp\/B08XZTHSGT\/?tag=chatelaine04-20)\n[Shop Now](https:\/\/www.amazon.ca\/Cuisinart-766S-22-Stainless-Steel-Straining\/dp\/B08XZTHSGT\/?tag=chatelaine04-20)\n\n###\n## Lagostina 3-piece Set Pasta Cooker, \\$120\n### [![a stainless steel, 3-piece pasta pot set](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Lagostina-Pastaiolo.jpg)](https:\/\/www.amazon.ca\/Lagostina-3PC-Pasta-Cooker-7-5L\/dp\/B07BG5YXH5\/?tag=chatelaine04-20&th=1)\n[Shop Now](https:\/\/www.amazon.ca\/Lagostina-3PC-Pasta-Cooker-7-5L\/dp\/B07BG5YXH5\/?tag=chatelaine04-20&th=1)\n\nAdvertisement\n\n## Hiramwire Stainless Steel Colander, \\$17\n![a stainless steel colander with a plastic rim and side handles](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Hiramwire-Steel-Colander.jpg)\n\n[Shop Now](https:\/\/www.amazon.ca\/Stainless-Colander-Strainer-Spaghetti-Dishwasher\/dp\/B07JWBV923\/?tag=chatelaine04-20)\n\n## OXO Nylon Pasta Server, \\$12\n[![a long, black spaghetti fork with ridges](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/OXO-Spaghetti-Fork.jpg)](https:\/\/www.amazon.ca\/OXO-1190900BK-Nylon-Pasta-Server\/dp\/B003L0OOWQ\/?tag=chatelaine04-20&th=1)\n\n[Shop Now](https:\/\/www.amazon.ca\/OXO-1190900BK-Nylon-Pasta-Server\/dp\/B003L0OOWQ\/?tag=chatelaine04-20&th=1)\n\nAdvertisement\n\n### How to make fresh Sicilian pasta sauce\n*Originally published August 21st, 2014.*\n\nThis article contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.\n\n### The very best of Chatelaine straight to your inbox.\n[![Kristen Eppich](https:\/\/en-chatelaine.mblycdn.com\/uploads\/ench\/2025\/01\/fallback_avatar.png)](https:\/\/chatelaine.com\/author\/kristeneppich\/)\n\n[Kristen Eppich](https:\/\/chatelaine.com\/author\/kristeneppich\/)\n\nFILED UNDER:\n\n[Dinner](https:\/\/chatelaine.com\/tag\/dinner\/)[Pasta](https:\/\/chatelaine.com\/tag\/pasta\/)[Editor's Picks](https:\/\/chatelaine.com\/tag\/editors-picks\/)\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\nAdvertisement\n\nCopy link\n\nMore Like This\n\n[Recipes](https:\/\/chatelaine.com\/recipes\/)\n\n[Big Breakfast Energy: 5 High-Protein Breakfasts You Can Make Ahead Breakfast prep makes for smoother mornings. With these staples on hand, a satiating breakfast is never far from reach.](https:\/\/chatelaine.com\/recipes\/high-protein-breakfast-recipes\/)\n\n[Food](https:\/\/chatelaine.com\/food\/)\n\n[12 Fresh Veggie Soup Recipes To Welcome Spring It’s the vegetable crisper’s time to shine.](https:\/\/chatelaine.com\/food\/spring-soup-recipes\/)\n\n[Food](https:\/\/chatelaine.com\/food\/)\n\n[This Rice Cooker Is, Hands-Down, My Most-Used Kitchen Gadget Of all the kitchen gear I test in a year (and I test a lot), a rice cooker is one of the few things I’d never live without.](https:\/\/chatelaine.com\/food\/rice-cooker-recipes\/)\n\n[Food](https:\/\/chatelaine.com\/food\/)\n\n[Four Pantry-Friendly Recipes From Christine Flynn’s New Cookbook From a coconut broth noodle soup to easy peasy cheese puffs, these recipes prove deliciousness and efficiency can coexist in the kitchen.](https:\/\/chatelaine.com\/food\/easy-does-it-christine-flynn\/)\n\n![The cover of Chatelaine's Spring 2026 issue.](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2025\/02\/w767\/chatelaine-spring2026.jpg)\n\nSubscribe to Chatelaine\\!\n\nA Bright Spot: Our Spring 2026 issue features 12 colourful DIY decor hacks from guest editor Alexandra Gater. Plus, recipes for protein-packed breakfasts, cheese soufflé and a dreamy rhubarb cake.\n\n[Subscribe Now](https:\/\/secure.chatelaine.com\/W622MIDC)\n\n- [Food + Drink](https:\/\/chatelaine.com\/food\/)\n  - [Recipes](https:\/\/chatelaine.com\/recipes\/)\n  - [Drinks](https:\/\/chatelaine.com\/food\/drinks\/)\n  - [Baking](https:\/\/chatelaine.com\/tag\/baking\/)\n  - [Entertaining](https:\/\/chatelaine.com\/tag\/entertaining\/)\n  - [Gear](https:\/\/chatelaine.com\/food\/kitchen-gear\/)\n  - [Taste Test](https:\/\/chatelaine.com\/tag\/taste-test\/)\n  - [How To](https:\/\/chatelaine.com\/food\/how-to\/)\n- [Life](https:\/\/chatelaine.com\/living\/)\n  - [Big Stories](https:\/\/chatelaine.com\/living\/features-living\/)\n  - [Environment](https:\/\/chatelaine.com\/environment\/)\n  - [Books](https:\/\/chatelaine.com\/living\/books\/)\n  - [Travel](https:\/\/chatelaine.com\/living\/travel\/)\n- [Style](https:\/\/chatelaine.com\/style\/)\n  - [Beauty](https:\/\/chatelaine.com\/style\/beauty\/)\n  - [Fashion](https:\/\/chatelaine.com\/style\/fashion\/)\n  - [Home Decor](https:\/\/chatelaine.com\/home-decor\/)\n  - [Shop Canada](https:\/\/chatelaine.com\/shop-canada\/)\n  - [Shopping](https:\/\/chatelaine.com\/tag\/shopping\/)\n- [Health](https:\/\/chatelaine.com\/health\/)\n  - [Fitness](https:\/\/chatelaine.com\/tag\/fitness\/)\n  - [Menopause](https:\/\/chatelaine.com\/tag\/menopause\/)\n  - [Nutrition](https:\/\/chatelaine.com\/tag\/nutrition\/)\n- [Horoscopes](https:\/\/chatelaine.com\/living\/horoscopes\/)\n- [Podcast](https:\/\/chatelaine.com\/podcast\/)\n\n- [About Us](https:\/\/chatelaine.com\/about\/)\n- [Contact Us](https:\/\/chatelaine.com\/contact-us\/)\n- [Privacy Policy](https:\/\/chatelaine.com\/privacy-policy\/)\n- [Terms of Use](https:\/\/chatelaine.com\/terms-of-use\/)\n- [Customer Care](https:\/\/chatelaine.com\/service)\n- [Search](https:\/\/chatelaine.com\/search\/)\n\n© 2026 SJC.\n\n- [Privacy Policy](https:\/\/chatelaine.com\/privacy-policy\/)\n- [Terms of Use](https:\/\/chatelaine.com\/terms-of-use\/)","attrs_readable_markdown":"Fresh or dried, [pasta is a go-to weeknight dinner](https:\/\/chatelaine.com\/recipes\/recipe-collections\/fresh-spring-pasta-recipes\/) because it's so simple and it's a true crowd-pleaser (who *doesn't* love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there\\!\n\n[![Tuscan white bean and tomato pasta recipe](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2018\/01\/w767\/Tuscan-white-bean-and-tomato-pasta.jpg)](https:\/\/chatelaine.com\/recipe\/dinner\/white-bean-and-tomato-pasta\/)\n\nPhoto, Erik Putz.\n## 1\\. DON'T put oil in your water or on your pasta.\nAdding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos\\!\n\n## 2\\. Fill your pot properly.\nUse enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta.\n\n## 3\\. Salt your water like the sea.\nSalting the water is your only opportunity to season the pasta itself. The water needs to \"taste like the sea,\" in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt.\n\n## 4\\. Bring water to a rapid boil before adding the pasta.\nStarches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked.\n\n## 5\\. Drop and stir.\nAs soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process.\n\n[![Overhead shot of spinach asparagus pesto pasta with shrimp in a bowl](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2019\/05\/w767\/spinach-asparagus-pesto-pasta-with-shrimp_1280x960.jpg)](https:\/\/chatelaine.com\/recipe\/shellfish\/asparagus-and-spinach-pesto-pasta-with-shrimp\/)\n\n## 6\\. Check the package for timing.\nThere are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage.\n\n## 7\\. Always save some cooking water.\nBefore you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.)\n\n## 8\\. Drain don't dry.\nDrain your pasta enough to remove most of the water, but don't let drained pasta sit and \"dry off\". As it cools, the starches will firm up and the pasta will stick together.\n\n## 9\\. Add pasta to sauce — not the other way around.\nIt's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta.\n\n## 10\\. Add some pasta water.\nIncluding a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated.\n\nKeep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it.\n\n## Here's some of our favourite kitchen picks for cooking a perfect pot of pasta.\n## Cuisinart Stainless Steel Pasta Pot with Draining Cover, \\$58\n### [![a 6 quart pasta pot with a lid that has holes for straining](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Cuisinart-Stainless-Steel-Pasta-Pot.jpg)](https:\/\/www.amazon.ca\/Cuisinart-766S-22-Stainless-Steel-Straining\/dp\/B08XZTHSGT\/?tag=chatelaine04-20)\n## Lagostina 3-piece Set Pasta Cooker, \\$120\n### [![a stainless steel, 3-piece pasta pot set](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Lagostina-Pastaiolo.jpg)](https:\/\/www.amazon.ca\/Lagostina-3PC-Pasta-Cooker-7-5L\/dp\/B07BG5YXH5\/?tag=chatelaine04-20&th=1)\n## Hiramwire Stainless Steel Colander, \\$17\n![a stainless steel colander with a plastic rim and side handles](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/Hiramwire-Steel-Colander.jpg)\n\n## OXO Nylon Pasta Server, \\$12\n[![a long, black spaghetti fork with ridges](https:\/\/en-chatelaine.mblycdn.com\/ench\/resized\/2023\/10\/w767\/OXO-Spaghetti-Fork.jpg)](https:\/\/www.amazon.ca\/OXO-1190900BK-Nylon-Pasta-Server\/dp\/B003L0OOWQ\/?tag=chatelaine04-20&th=1)\n\n### How to make fresh Sicilian pasta sauce\n*Originally published August 21st, 2014.*","meta_canonical":null}

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Boilerpipe Text	Fresh or dried, pasta is a go-to weeknight dinner because it's so simple and it's a true crowd-pleaser (who doesn't love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there! Photo, Erik Putz. 1. DON'T put oil in your water or on your pasta. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos! 2. Fill your pot properly. Use enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta. 3. Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to "taste like the sea," in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt. 4. Bring water to a rapid boil before adding the pasta. Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked. 5. Drop and stir. As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process. 6. Check the package for timing. There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage. 7. Always save some cooking water. Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.) 8. Drain don't dry. Drain your pasta enough to remove most of the water, but don't let drained pasta sit and "dry off". As it cools, the starches will firm up and the pasta will stick together. 9. Add pasta to sauce — not the other way around. It's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta. 10. Add some pasta water. Including a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated. Keep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it. Here's some of our favourite kitchen picks for cooking a perfect pot of pasta. Cuisinart Stainless Steel Pasta Pot with Draining Cover, $58 Lagostina 3-piece Set Pasta Cooker, $120 Hiramwire Stainless Steel Colander, $17 OXO Nylon Pasta Server, $12 How to make fresh Sicilian pasta sauce Originally published August 21st, 2014.
Markdown	- [Newsletters](https://chatelaine.com/newsletter/) - [Subscribe](https://secure.chatelaine.com/W621HEAC) Sign in / 15 15 1x Advertisement [Recipes](https://chatelaine.com/recipes/) # How To Cook Pasta: 10 Tips And Tricks Perfect, al dente pasta every time—plus, the one thing you should never do. By [Kristen Eppich](https://chatelaine.com/author/kristeneppich/) Updated August 20, 2024 ![Pasta-pomodoro](https://en-chatelaine.mblycdn.com/ench/resized/2018/06/w767/sicilian-pasta.jpg) Perfectly cooked fresh Sicilian pasta. Photo, Sian Richards. Fresh or dried, [pasta is a go-to weeknight dinner](https://chatelaine.com/recipes/recipe-collections/fresh-spring-pasta-recipes/) because it's so simple and it's a true crowd-pleaser (who doesn't love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there\! [![Tuscan white bean and tomato pasta recipe](https://en-chatelaine.mblycdn.com/ench/resized/2018/01/w767/Tuscan-white-bean-and-tomato-pasta.jpg)](https://chatelaine.com/recipe/dinner/white-bean-and-tomato-pasta/) Photo, Erik Putz. ## 1\. DON'T put oil in your water or on your pasta. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos\! ## 2\. Fill your pot properly. Use enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta. ## 3\. Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to "taste like the sea," in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt. ## 4\. Bring water to a rapid boil before adding the pasta. Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked. ## 5\. Drop and stir. As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process. [![Overhead shot of spinach asparagus pesto pasta with shrimp in a bowl](https://en-chatelaine.mblycdn.com/ench/resized/2019/05/w767/spinach-asparagus-pesto-pasta-with-shrimp_1280x960.jpg)](https://chatelaine.com/recipe/shellfish/asparagus-and-spinach-pesto-pasta-with-shrimp/) ## 6\. Check the package for timing. There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage. ## 7\. Always save some cooking water. Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.) ## 8\. Drain don't dry. Drain your pasta enough to remove most of the water, but don't let drained pasta sit and "dry off". As it cools, the starches will firm up and the pasta will stick together. ## 9\. Add pasta to sauce — not the other way around. It's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta. ## 10\. Add some pasta water. Including a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated. ### The best piece of pasta-related advice I can give is this: Keep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it. ## Here's some of our favourite kitchen picks for cooking a perfect pot of pasta. ## Cuisinart Stainless Steel Pasta Pot with Draining Cover, \$58 ### [![a 6 quart pasta pot with a lid that has holes for straining](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Cuisinart-Stainless-Steel-Pasta-Pot.jpg)](https://www.amazon.ca/Cuisinart-766S-22-Stainless-Steel-Straining/dp/B08XZTHSGT/?tag=chatelaine04-20) [Shop Now](https://www.amazon.ca/Cuisinart-766S-22-Stainless-Steel-Straining/dp/B08XZTHSGT/?tag=chatelaine04-20) ### ## Lagostina 3-piece Set Pasta Cooker, \$120 ### [![a stainless steel, 3-piece pasta pot set](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Lagostina-Pastaiolo.jpg)](https://www.amazon.ca/Lagostina-3PC-Pasta-Cooker-7-5L/dp/B07BG5YXH5/?tag=chatelaine04-20&th=1) [Shop Now](https://www.amazon.ca/Lagostina-3PC-Pasta-Cooker-7-5L/dp/B07BG5YXH5/?tag=chatelaine04-20&th=1) Advertisement ## Hiramwire Stainless Steel Colander, \$17 ![a stainless steel colander with a plastic rim and side handles](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Hiramwire-Steel-Colander.jpg) [Shop Now](https://www.amazon.ca/Stainless-Colander-Strainer-Spaghetti-Dishwasher/dp/B07JWBV923/?tag=chatelaine04-20) ## OXO Nylon Pasta Server, \$12 [![a long, black spaghetti fork with ridges](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/OXO-Spaghetti-Fork.jpg)](https://www.amazon.ca/OXO-1190900BK-Nylon-Pasta-Server/dp/B003L0OOWQ/?tag=chatelaine04-20&th=1) [Shop Now](https://www.amazon.ca/OXO-1190900BK-Nylon-Pasta-Server/dp/B003L0OOWQ/?tag=chatelaine04-20&th=1) Advertisement ### How to make fresh Sicilian pasta sauce Originally published August 21st, 2014. This article contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. ### The very best of Chatelaine straight to your inbox. [![Kristen Eppich](https://en-chatelaine.mblycdn.com/uploads/ench/2025/01/fallback_avatar.png)](https://chatelaine.com/author/kristeneppich/) [Kristen Eppich](https://chatelaine.com/author/kristeneppich/) FILED UNDER: [Dinner](https://chatelaine.com/tag/dinner/)[Pasta](https://chatelaine.com/tag/pasta/)[Editor's Picks](https://chatelaine.com/tag/editors-picks/) Advertisement Advertisement Advertisement Advertisement Advertisement Advertisement Copy link More Like This [Recipes](https://chatelaine.com/recipes/) [Big Breakfast Energy: 5 High-Protein Breakfasts You Can Make Ahead Breakfast prep makes for smoother mornings. 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Readable Markdown	Fresh or dried, [pasta is a go-to weeknight dinner](https://chatelaine.com/recipes/recipe-collections/fresh-spring-pasta-recipes/) because it's so simple and it's a true crowd-pleaser (who doesn't love a heaping plate of noodles?). Best of, cooking perfect pasta is easy — here are 10 easy tips to get you there\! [![Tuscan white bean and tomato pasta recipe](https://en-chatelaine.mblycdn.com/ench/resized/2018/01/w767/Tuscan-white-bean-and-tomato-pasta.jpg)](https://chatelaine.com/recipe/dinner/white-bean-and-tomato-pasta/) Photo, Erik Putz. ## 1\. DON'T put oil in your water or on your pasta. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You'll also end up with greasy pasta, yuck. So, now that the don't is out of the way, here are all the dos\! ## 2\. Fill your pot properly. Use enough cold, fresh water in a large pot that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta. ## 3\. Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to "taste like the sea," in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt. ## 4\. Bring water to a rapid boil before adding the pasta. Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon will be soggy and improperly cooked. ## 5\. Drop and stir. As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process. [![Overhead shot of spinach asparagus pesto pasta with shrimp in a bowl](https://en-chatelaine.mblycdn.com/ench/resized/2019/05/w767/spinach-asparagus-pesto-pasta-with-shrimp_1280x960.jpg)](https://chatelaine.com/recipe/shellfish/asparagus-and-spinach-pesto-pasta-with-shrimp/) ## 6\. Check the package for timing. There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it's indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You're looking for 'al dente' which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage. ## 7\. Always save some cooking water. Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We'll come back to this.) ## 8\. Drain don't dry. Drain your pasta enough to remove most of the water, but don't let drained pasta sit and "dry off". As it cools, the starches will firm up and the pasta will stick together. ## 9\. Add pasta to sauce — not the other way around. It's important to have your sauce ready before you start cooking your noodles. Cooking the pasta should be the final stage in preparing your meal. Keep your sauce heated in a spacious saucepan, large enough to accommodate the noodles. Add it right after you have drained the pasta. ## 10\. Add some pasta water. Including a small amount of the water used to cook the noodles in your sauce can enhance its ability to stick to the noodles. This water contributes richness and flavor, and the starch in it can help fix a sauce that has separated. Keep in mind that the final stage of your meal preparation should be the actual cooking of the noodles. Ensure that the sauce is prepared, the salad is laid out on the table, and everything is ready before you start cooking the noodles. It is important to add the cooked pasta to the sauce quicky, as any delay may cause it to stick together and become sticky. Unfortunately, once it becomes gluey, there is no way to fix it. ## Here's some of our favourite kitchen picks for cooking a perfect pot of pasta. ## Cuisinart Stainless Steel Pasta Pot with Draining Cover, \$58 ### [![a 6 quart pasta pot with a lid that has holes for straining](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Cuisinart-Stainless-Steel-Pasta-Pot.jpg)](https://www.amazon.ca/Cuisinart-766S-22-Stainless-Steel-Straining/dp/B08XZTHSGT/?tag=chatelaine04-20) ## Lagostina 3-piece Set Pasta Cooker, \$120 ### [![a stainless steel, 3-piece pasta pot set](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Lagostina-Pastaiolo.jpg)](https://www.amazon.ca/Lagostina-3PC-Pasta-Cooker-7-5L/dp/B07BG5YXH5/?tag=chatelaine04-20&th=1) ## Hiramwire Stainless Steel Colander, \$17 ![a stainless steel colander with a plastic rim and side handles](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/Hiramwire-Steel-Colander.jpg) ## OXO Nylon Pasta Server, \$12 [![a long, black spaghetti fork with ridges](https://en-chatelaine.mblycdn.com/ench/resized/2023/10/w767/OXO-Spaghetti-Fork.jpg)](https://www.amazon.ca/OXO-1190900BK-Nylon-Pasta-Server/dp/B003L0OOWQ/?tag=chatelaine04-20&th=1) ### How to make fresh Sicilian pasta sauce Originally published August 21st, 2014.
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