Don Silvers

Be sure to use a lot of water when you boil pasta - 1 gallon of water for each pound of dry pasta is a good rule of thumb

Don't forget to add salt to the cooking water - about 1 teaspoon per gallon of water is enough to add flavor to the pasta as it cooks

Bring water to a rolling boil, and add the pasta gradually so that the water doesn't stop boiling

It's important to stir the pasta during the first few minutes of cooking so it doesn't stick together

The best way to tell if the pasta is cooked is to take a bite. It should be al dente - firm yet tender, with a small core of white in the middle

Drain pasta as soon as it's cooked - letting it sit in the cooking water leads to overcooked noodles

When you drain pasta, be sure to save a little of the cooking water in case you need to thin the sauce

Don't rinse the pasta after draining, or you'll rinse off the starch that helps the sauce cling to the pasta