Cook pasta in a large, deep pot.

Allow 1 litre of water per 100 grams of pasta.

Add salt only to boiling water. Approx. 1 tsp per litre of water. This allows the pasta to be seasoned and brings out its flavour.

Once pasta is placed in boiling water, bring it back to the boil as soon as possible and cook following package directions for cooking times.

Never rinse cooked pasta. The starch on the surface contributes flavour and helps the sauce to cling. The only time you should rinse pasta is when you are going to use it in a cold dish.

Reserve 1/4 cup of pasta cooking water to add to the sauce. This helps the sauce and pasta cling together.

Don’t add olive oil to the pasta cooking water. Pasta will only clump together when it is not cooked in sufficient water.

Don’t place olive oil on drained pasta. This will cause the sauce to repel instead of absorb.

When cooking Vella Pasta’s range of long pastas, drop each ball into the boiling water and do not touch for approx. 30 seconds. This allows the pasta to rehydrate. Gently stir with tongs to loosen strands.

Cook pasta just to al dente. The best method to test it is to try it. The pasta should be firm to the bite, but cooked through.

Stir pasta occasionally during cooking.

Pasta will continue to cook when hot sauce is added, therefore don’t leave it in the pan any longer than necessary.