Now we're just gonna focus on making the perfect perfect pasta .
So for those of you that know how to do that , this fid is not for you .
This is almost your dummy's guide to cooking the perfect pasta .
First thing , right amount of pasta per person .
I would stick to about 100 grammes per person .
Next correct amount of water .
It doesn't look like much pasta , and it looks like a lot of water , but that is just right .
Make sure there's at least double , if not triple the amount of water for the amount of pasta you use .
Some people put way too little , and then it's just shrivels up to nothing .
Make sure your water is boiling before your pasta goes in .
Really , really important .
There's no rules but a generous pinch of salt into that water .
Getting that seasoning started right from the get go , and there we go .
Pans ready .
It's boiling .
It's got salt in with the pasta .
Give it a stir .
Every different type of pasta has different cooking times , in my opinion , only use the timing on the packet as a guide .
It's all about tasting it , so I know this one's gonna take about 8 to 10 minutes .
I'm gonna leave it there and come back and taste it to check whether it's cooked .
I'm not gonna follow that timing literally .
Now is the time that I would either go make my pasta sauce or make sure it's ready .
Pasta does not wait around .
You have to be prepared .
So this has been boiling away .
Now for about eight minutes , I'm just gonna have a taste almost almost ready .
You've probably heard the term , which is an Italian term , which means to the bite .
And when you take that bite , it should be soft but firm to the tooth .
And sometimes you can see a little little little white strand right in the centre there .
If it's soft all the way through , it's overcooked , and that is what you don't want , because it'll be like MASH .
You really , really want to have that bit of firmness to it .
So it was almost ready .
I'm just gonna try another little piece .
Yep , perfect .
You can either drain it using tongs and take it directly to your pasta sauce , which is on the heat , or you can drain it into a calender .
If you left that there without anything on it , it would stick together , go all gloopy and overcook .
This is as simple as it gets olive oil and Parmesan , salt and pepper .
But the most important thing is you can see here the pasta is perfectly cooked .
It's holding its shape .
It's nice and smooth and silky .
It hasn't gone like mush on the plate .
Once you've mastered this technique , you can apply it to all the different sauces .
And we've done a few 62nd sauces , two minute pasta sauces .
So try them out .
I'd love to hear your thoughts , too , if you've got any tips and techniques , so feel free to write them in the comments box below .