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Boiling Fresh Pasta

Salinity: 1.0–1.5% (10–15 g/L). Example: 4 qt / 3.8 L → 38–57 g salt (≈50 g is a sweet spot). Water: 3–4 L for 4 servings. Maintain a steady—not violent—boil. Timing (fresh ribbons 0.9–1.1 mm): 90 s–2 min; start tasting at 90 s. Finish: Emulsify with 60–120 ml pasta water in the pan with hot sauce.

Steps

  1. Preheat the sauce in a wide pan until gently simmering.
  2. Salt the water to 1.0–1.5%. Skim foam if needed.
  3. Cook the pasta: add, then stir immediately for 5–10 s so strands separate. Keep at a lively simmer.
  4. Taste for doneness starting at 90 s (ribbons 0.9–1.1 mm). Aim for a thin opaque core.
  5. Transfer pasta straight to the sauce with a spider/tongs, carrying some water along. Reserve another 1 cup (240 ml).
  6. Emulsify & finish: add 60–120 ml pasta water to sauce, toss vigorously until glossy and clinging. Adjust with more water as needed. Finish with butter and/or Parmigiano‑Reggiano off heat.

Cues

  • Done when a spatula swipe through sauced pasta leaves a trail that closes in ~1–2 s; strands are shiny and flexible.
  • If sauce tightens, add small splashes of pasta water and toss.

Troubleshooting

  • Strands stick: sheet was too wet or under‑floured → dust lightly with semolina when cutting; agitate early in the boil.
  • Watery sauce: reduce longer before adding water; add water in small amounts while tossing.
  • Over‑salty: use the low end of salinity (1.0%); finish with unsalted butter instead of cheese; add a splash of plain water.

Notes

  • See Thickness by Shape to estimate timing by sheet thickness.
  • For frozen fresh pasta: cook from frozen, usually +30–45 s.