How to Cook Pasta Perfectly: Here’s Everything You Need to Know

The America’s Test Kitchen Cooking School Cookbook

Have you been cooking pasta all wrong? It’s about time to learn how to cook noodles like a pro.

In this video, America’s Test Kitchen’s Christie Morrison lays all spaghetti myths to rest and shows every step into making a perfect pot of pasta.

In this tutorial on preparing pasta, you’ll learn how much water to use, how much salt to add to the cooking water, how to avoid pasta sticking, and more tips to produce beautifully al dente results every time.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

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Comment (20)

  1. Adding oil DOES help. I do this in addition to plenty of water. I also taste the pasta, but I don't wait until the texture is just right, BUT a little under that because it will continue to cook even after I "stop" the cooking. Following the cooking directions on the box does work really well. Unless you live in high/low elevations.

  2. RE : MANAGEMENT

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    How to Cook Pasta Perfectly: Here's Everything You Need to Know

  3. Now I'm confused. I was told time and time again that olive oil was good to keep the pasta from sticking. I wonder how much olive oil I literally wasted not to mention it's not cheap.

  4. my family hates it when I put the sauce in with the pasta for some reason?? I love that it keeps the pasta warmer and even keeps it from drying as much but they just feel like it doesn't give them enough sauce or something? lol idk

  5. First mistake: 1 part pasta, at least 5 parts of water
    Seciond mistake: the timing on the packaging is scientifically correct
    Third mistake: NEVER throw pasta again that way… you will trigger so many chefs….

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