For best taste and texture, look for pasta, either Italian or American, made from durum wheat flour or semolia flour.
Cook pasta that has been packaged in carboard boxes. The carboard keeps the light out of the packs which can destroy riboflavin, an inportant nutrient found in pasta.
Do not put pasta in a clear container.
When cooking past always add salt to the water before adding the pasta as it takes the water longer to come to a boil with salt in it. The salt helps season the pasta while cooking.
Do not add oil to pasta when cooking as the sauce will not stick to the pasta when you add sauce to it.
Do not rinse pasta unless the recipe says to. It removes the starch which lets the sauce cling to it.
When using pasta in a dish that calls for baking let the pasta be a little undercooked.
Do not over cook pasta. Let it be a little firm.
Just stir the pasta to keep it from sticking.
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