INGREDIENTS:

• 1 box (1 pound) for 4 people
• A large pot of water
• A handful of kosher salt
• A timer/stopwatch to help you stay on task

1. Always use a big pot of boiling water, even if you are making pasta only for one. The pasta needs to “breathe” while it cooks, and using a big pot guarantees that the temperature won’t drop drastically when you add the pasta.
2. Once water boils, throw in a full handful of kosher salt. Yes, a handful. Just do it.
3. Put in the pasta all at once, i.e. don’t put in one handful after the other or you will mess up cooking times.
4. Stir pasta vigorously a few times at the beginning to make sure it doesn’t stick. Spaghetti and all brown rice pasta need extra stirring. Get your tongs in there to separate the strands!
5. YELL TO FAMILY AND FRIENDS: “Butto la pasta. I am throwing in the pasta.” This lets them know they have about 10 minutes to finish up whatever they’re doing and to get ready to be at the table the moment the pasta is served. Just an FYI, Italian teenagers are never late to the table.
6. Don’t leave a wooden spoon or metal tongs in the pasta water while it’s cooking.
7. Put the colander in the sink now, early. If you fumble for it later, you risk mushy pasta, which is punishable by law in certain parts of Italy.
8. Do NOT get distracted while your pasta is cooking. Again, you’re risking mushy pasta. And your imaginary Italian friends will notice and comment.
9. If you must step away from the pasta, set a timer for 4 minutes before the pasta is said to be ready according to the package instructions.
10. Start testing pasta for doneness 3 minutes before it’s supposed to be ready according to the package instructions.
11. If your sauce has been turned off, turn the flame on again to medium to make sure it’s heated through and ready for the pasta.
12. All crunchiness in the pasta should be gone, and the intense chewiness should just be giving way to a softer texture. Stop. You are done.
13. Thirty seconds too much or too little DOES make a difference. (When in doubt: better to undercook a tad than to overcook.)
14. Drain pasta.
15. DO NOT RINSE THE PASTA. The starch on the pasta is what marries the sauce to the noodles.
16. YELL TO FAMILY AND FRIENDS: “La pasta è pronta! The pasta is ready!” This is when they need to come to the table.
17. Raise the heat under the sauce to a “fuoco vivace,” a lively flame (medium high to high), and pour the drained pasta into it.
18. Use tongs or two big forks or wooden spoons to TOSS (not mix) the pasta and sauce together.
19. Serve onto individual plates, and top with freshly grated Parmigiano Reggiano, Pecorino Romano, or fresh parsley or mint if the dish calls for it.
20. THE FINAL AND MOST IMPORTANT RULE: the pasta is to be eaten IMMEDIATELY. You don’t let it sit until you’re ready to eat. If you are not ready, do not go past step 1. The pasta is a demigod in Italian culture. Its readiness dictates your readiness. If someone is late to the table, you do not wait for them to eat. The pasta is ready. Eat it now!!

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