Pasta is a pillar of the Mediterranean diet and many outstanding Italian meals.  Preparing pasta properly goes a long way in making certain that your efforts in the kitchen are handsomely rewarded.

There are several key concepts one must keep in mind to cook pasta just right.

Water: 

For 1/3 lb (100 g) of pasta or less, use 1 gallon (4 l) of water.  Then, for each additional 1/3 lb (100 g) of pasta, add 1 quart (1 l).

The water should be boiling before adding the pasta.  

Salt:

Salt, which raises the boiling point of water, as well as flavors the pasta, should only be added once the water is boiling.  Unrefined sea salt is recommended over table salt, for several reasons.  Table salt contains additives to prevent it from coagulating.  Additionally, sea salt contains a small percentage of minerals, which may add a delicate flavor.

The correct quantity of salt is 2 ounces per gallon of water, or 1/2 ounce per quart (1 g per liter of water). 

Cooking: 

A large and wide pot helps the pasta to cook evenly.

Once the pasta has been added, the heat should be lowered, so that it is boiling slowly.  Stirring the pasta occasionally ensures it cooks consistently and prevents it from sticking together.  

Pasta should be cooked "al dente".  Since slightly less water is absorbed, the pasta is more flavorful and easier to digest.