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Boil pasta in plenty of salted water until al dente, then drain and serve immediately.

Stir the pasta occasionally while boiling and use enough water. Draining promptly and tossing with sauce or a little olive oil also helps.

Most dried pasta takes 8-12 minutes to cook. Always check the package instructions and taste for desired tenderness.

Yes, slightly undercook, toss with a little oil, cool, and refrigerate. Reheat in hot sauce or boiling water before serving.

Store cooked pasta in an airtight container in the refrigerator for up to 3-5 days.

Classic options include tomato, Alfredo, pesto, and Bolognese sauces, but you can use any sauce you like.

Reheat gently in a saucepan with some sauce or in the microwave with a splash of water to prevent drying.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Use about 4-6 quarts (4-6 liters) of water per pound (450g) of pasta.

No, rinsing removes surface starches that help sauce cling to the pasta. Only rinse pasta if you’re making a cold salad.

'Al dente' means the pasta is tender but still firm to the bite.

Keep dry pasta in an airtight container in a cool, dry place for up to a year.

Yes, cooked pasta can be frozen for up to 2 months. Toss with a little oil, cool completely, and store in a freezer-safe container.

Yes, gluten-free pastas made from rice, corn, quinoa, or legumes are widely available.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Fresh pasta is softer, cooks faster, and is often made with eggs. Dried pasta is firmer, has a longer shelf life, and is typically made from semolina and water.