Water, salt and heat.

Remember! Cooking fresh pasta well takes slightly more care than the usual methods of boiling and draining. There are many variables at play here, between the water, the volume, the heat, the pasta, and the environment. To make a blanket statement about cooking time would be foolish. The proper way to tell if pasta is up to your standards is to taste as it cooks continuously.

The 80/20 Rule: You will want to cook the pasta 80% of the way in the water and then finish the 20% in the sauce before service.

I recommend you cook your pasta al dente - it doesn't mean undercooked. The goal here is to have as much texture as possible without having it stick to your teeth.

While this might sound overly obvious, make sure you have enough water in the pot! If the pasta is too crowded in the pot, they'll stick to each other and won't cook evenly. 4 quarts of water in a 6-quart pot is a perfect starting point.

Bring the water to a boil. Toss in some kosher salt - don't be afraid to over-salt! If the water isn't boiling, the salt won't dissolve well, and you won't taste it properly. It should taste slightly less salty than seawater. A tablespoon or two should be sufficient. It all depends on your palette.

Drop the pasta in the boiling salty water slowly to avoid splashing boiling water on yourself. Keep the pasta moving - stir the pasta, so it doesn't stick together or to the bottom of the pot.

Roasted Chicken Brodo and Onion Cappelletti: Bring the Brodo to a soft boil add the cappelletti, boil in Brodo for 3-4 mins. enjoy on a cold evening, this is a hug in bowl! 

Spicy Vodka Rigatoni: Cook rigatoni in heavily salted water 5-6 min, *TEST at 5 min to adjust cooking time* Before draining the pasta, reserve 1-2 tablespoons of the pasta water. Combine the drained pasta with the spicy vodka sauce (pinkish/orangish sauce) and reserved pasta water. Top with breadcrumbs, cheese. 

Spinach Mafaldine: Cook mafaldine in salted water for 5-6 minutes. *TEST at 5 min to adjust cooking time* Before draining the pasta, reserve ¼ cup of the pasta water to help smooth out the Pumpkin Creme. Combine the drained pasta with the pumpkin creme or autumnal Bolognese . Top with breadcrumbs and cheese.

Porcini Infused bucatini: Cook bucatini in salted water for 5-6 minutes. *TEST at 5 min to adjust cooking time* Before draining the pasta, reserve ¼ cup of the pasta water to help smooth out the cacio y pepe. Combine the drained pasta with the cacio y pepe. Top with breadcrumbs and cheese.

Butternut Squash Ravioli:  Cook Ravioli in salted water for 2-3 minutes until they float. It should be al dente. Before draining the pasta. Finish cooking in brown butter  at low simmer. Finish with breadcrumbs/ chili candied pecans and grated mounds of Parmigiano.

Gluten Free Pappardelle: Cook pappardella in heavily salted water for 2-3 minutes.

Mafaldine: Cook mafaldine in salted water for 5-6 minutes. *TEST at 5 min to adjust cooking time* Before draining the pasta, reserve ¼ cup of the pasta water to help smooth out the Short Rib Ragu. Combine the drained pasta with the Ragu. Top with breadcrumbs and cheese.

 Roasted Bone Marrow Cappelletti: Cook Cappelletti for 3-4 min, heat bourbon brown butter in separate pan, add cooked cappelletti. heat in pan with butter for 1 min, be careful not to let the cappelletti stick to the bottom of the pan. finish with bread crumb, cheese and miso greens! 

Wild Mushroom Caramelle: Boil Caramelle in salted water for 2-3 mins, heat brown butter in separate pan, add cooked Caramelle to hot brown butter for 1 min. plate caramelle, add bread crumb, cheese and balsamic/ truffle oil mixture and finish with micro greens. 

Seasonal All'amtricaina: Cook Egg yolk bucatini for 2-3 min test at 2 min for desired texture. heat sauce is separate pan. add pasta to hot sauce and finish with bread crumbs and cheese! enjoy!! - this one of our favorite sauces 

Raviolo: This work of art is very fragile. be very careful and cook 1-2 at a time for 1:30-2 minutes. finish in a pan with butter for 30 seconds. serve on a slice of toast ... ENJOY

LOBSTER CAPPELLETTI:  Cook cappelletti in salted water for 2-3 minutes until they float. It should be al dente. Before draining the pasta. Finish cooking in sweet corn emulsion  at low simmer. Finish with breadcrumbs/ chili oil drizzle