TRANSCRIPT:

There are several key things to remember when cooking dried or fresh pasta. First, your pasta water should be heavily seasoned and taste salty. 
Adding enough to taste “salty as sea water” is a bit much, but 2 to 3 tablespoons in a big pot of water is generally good. Second, fill a large pot with enough water to allow the pasta to be able to move around. Third, your water should be at a rolling boil before you add the pasta. Taste the pasta as it gets close to the instructed time. taste a noodle and see if it's cooked to your liking. Lastly, always scoop out a mugful of pasta water before you drain your pasta. This “liquid gold” contains vital starch and salt, two ingredients that will help with your final pasta dish together.