Title: Perfect pasta everytime
 Categories: Pasta, Italian, Lowfat, Lowcal
      Yield: 1 Servings
 
      2 oz Dry pasta (any type)
           Salt
           Water
 
  1. Fill large stock pot with water (6 to 8 quarts). Pasta should have
  enough room to swim around freely. (you need at least 1 quart of
  water for each 4 oz. of dry pasta. 2. After water has come to a
  rolling boil, add salt (1 tablespoon per pound of dry pasta). DO NOT
  ADD OIL, it will make the sauce slide off. 3. Pour pasta in water and
  stir constantly until water returns to boiling. (Stirring prevents
  pasta from sticking together). 4. Start timimg the pasta once the
  water is boiling. As pasta cooks, Stir occasionally to keep it moving
  in the water. To determine doneness, scoop up a piece and bite into
  it. Pasta should be tender, yet resilient to the bite. Pasta should
  NEVER be cooked until mushy. 5. Drain pasta in a large collander in
  the sink. DO NOT RINSE THE PASTA, unless it is to be used in a salad.
  (The reason: Pasta needs the starch on the surface to mix with the
  sauce to thicken it). 6. Use 2 oz dry pasta for each serving.
  (Contains about 225 calories and no chol but lots of complex
  carbohydrates).