Cooking Tips by Chef Silvia Percussi, Vinheria Percussi:
To cook pasta to perfection:
The secret is in the amount of water: 1 litre per 100g of pasta. There's no need to add oil or olive oil. Just salt. Wait for the water to boil and cook the pasta according to the time advised by the maker.
The type of sauce
Long pasta (such as spaghetti and tagliatelle) is perfect with lighter/more fluid sauces. Save the heavier/creamier sauces for short pasta,such as penne.