Grains & Pasta
How Long to Cook Pasta
Dried pasta takes 8–12 minutes in boiling salted water depending on shape and thickness. Fresh pasta takes just 2–3 minutes. Always taste-test 2 minutes before the package says.
Cooking Times by Method
| Method | Temperature | Time |
|---|---|---|
| Stovetop | Boiling, well-salted water | Thin (angel hair, capellini): 4–5 min | Medium (spaghetti, penne, linguine): 8–10 min | Large (rigatoni, pappardelle): 10–13 min | Fresh pasta: 2–3 min |
Stovetop: Use a large pot with LOTS of water (4–6 quarts per pound). Salt heavily — the water should taste like sea water.
Chef Tips
- 1Salt the water generously — this is the only chance to season pasta internally. A litre of water needs at least 1 tablespoon of salt.
- 2Al dente (firm to the bite) is the target. Taste testing 2 minutes before the package time is the most reliable method.
- 3Reserve 1 cup of pasta water before draining — this starchy water is liquid gold for pasta sauces.
- 4Never rinse cooked pasta — this removes the starch that helps sauce cling to it.
- 5Finish cooking pasta IN the sauce for the last 1–2 minutes for restaurant-quality integration.
- 6No oil in the pasta water — it coats the pasta and prevents sauce from sticking.
Frequently Asked Questions
How long to cook spaghetti?
Dried spaghetti typically takes 8–10 minutes in boiling salted water. Package instructions are a guide — start tasting 2 minutes before the listed time. Al dente means tender with a slight chew, no white flour centre when cut.
How do I know when pasta is done?
Taste it. Properly cooked pasta should be tender but with a very slight resistance (al dente). No chalky white centre when you cut it. If you see a white floury dot in the centre — cook 1–2 more minutes.
Should I put oil in pasta water?
No — this is a widespread myth. Oil floats on water and doesn't prevent sticking during cooking. It DOES coat the cooked pasta and prevents sauce from adhering. Save the oil for the sauce.
Why does pasta stick together after cooking?
Starch on the surface makes pasta stick when it cools. Solutions: (1) cook in enough water, (2) don't rinse, (3) toss with sauce immediately after draining, (4) if holding pasta without sauce, toss with a tiny bit of olive oil.