The simple way to master pasta.
BEFORE COOKING YOUR BARILLA
For every 100g of Barilla pasta, use 1 litre of water and 1 tablespoon of salt (or to tase). Bring water to a boil using a big pot. Then add salt. When it boils again, add your Barilla pasta.
DON’T ADD OLIVE OIL TO YOUR BARILLA
Oil and water don’t mix - and adding it to the water is a waste. With a good quality pasta like Barilla, you don’t need oil in the water to combat sticky starch being released. Adding oil will only coat the pasta, causing the sauce to slide off.
"AL DENTE" IS EVERYTHING
Cooking your Barilla as per the recommended cooking time on pack will always deliver perfectly "al dent" pasta. "Al dente" literally means "to the tooth" and refers to pasta's signature texture, a slight resistance in the centre when chewed.
FROM POT TO PAN
Good quality pasta wont stick together so there's no need to rinse. In fact, rinsing pasta removes a light starch coating, which is important to hold the sauce. Instead, remove the pasta from the water just prior to it being cooked (a minute or two) and combine it with the sauce in the pan. Finishing the pasta's cooking process in the pan helps it absorb all the beautiful flavours of your sauce.
But the most important tip above everything else is to choose a great quality pasta!