Most of us don’t have time to roll out sheets of fresh pasta on a weeknight. Dried pastas are perfect to have on hand for quick dinners because they’re easy to store and cook, and high-quality options boast exceptional textures that hold up well to sauces.
Here are some tips for getting the best results with dried pasta:
![]() Bring a large pot three-fourths full of water to a rolling boil. You’ll need about 5 quarts of water to cook 1 pound of pasta. Add about 2 tablespoons kosher salt to the water.
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![]() Add the dried pasta to the boiling water all at once. Use a wooden spoon to push any strands below the surface of the water, if necessary, so all the strands cook evenly.
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![]() Using the spoon, gently stir the pasta from time to time to prevent it from sticking together. Adjust the heat if needed to keep the water at a boil, but don’t let it boil over.
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![]() Put a colander in the sink and slowly pour the pasta away from you into the colander. Shake the colander just once; the pasta should still be slightly moist.
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Check out some of Williams-Sonoma readers’ favorite recipes using dried pasta:
- Italian Bean and Pasta Soup
- Penne with Escarole, Spicy Sausage and Rosemary
- Sicilian Pasta with Shrimp & Almond Cream
- Pasta Rustica with Chicken Sausage and 3 Cheeses
- Pasta alla Carbonara
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