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

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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.

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44 thoughts on “How to Cook Pasta Perfectly: Here’s Everything You Need to Know

  1. Thanks for the help! It came out perfect. It was the first time I ever made pasta. Thank you again. 🙂

    1. +Joseph Stalin
      Another person with an 11 year old mentality. Gives me another reason to mute this conversation. 🙂

    2. Lol, You keep replying to my username, are you getting a hard on for me you pathetic loser.

    3. +Ghais Alhassan ehem….i’m italian and i usually don’t pour the spaghetti’s water in the sauce because they become watery.I prefer to add a little bit of extra vergin oil after having drained the pasta
      This is an advice obviusly 🙂

  2. In every cooking pasta instructional there is one or two Italians complaning about how the American is doing it wrong.

    1. A 10 anni, se non avrei saputo cucinare la pasta, oramai sarei senza famiglia, i miei mi avrebbero cacciato di casa

    1. GamingLizard he didnt make it in jail and my dad works in an restaurant and we are nit living in serbia

    1. in genere si fà sopratutto con sughi poco “umidi” quali la carbonara , coi sughi di pomodoro … di solito c’è abbastanza acqua gia di suo nel pomodoro stesso , ma un minimo di risottatura la si ha da fare e quindi è sempre meglio tenersi un pò di acqua di cottura nel caso servisse.

    2. nella carbonara è quasi d’obbligo , oppure fai come gli americani che ci mettono la panna ? ( blearg )

  3. we found out you should taste the pasta before …. Exuse me everyone already knew that

  4. Is it weird that I am 15 and Italian and even I know the salt she used is wrong

    1. Also there are 129 types of pasta and each one has a different cooking time, and you need to be more specific there are tons of way to cook pasta and spaghetti aren’t actually Italian

  5. Is there any evidence that it has to be a rolling boil before cooking? When is the earliest you can put the pasta in the pot with good results?

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