Tips for perfect pasta

Always cook your pasta in plenty of boiling water. Make sure the pasta is completely immersed in the water.
To salt or not-the, choice is yours.
Pasta should be cooked ‘al dente’, or ‘to the tooth’. This means that it retains a little of the bite. The only way to test pasta, is to take out a piece and taste and keep tasting it until it is how you like it.
Fresh pasta is not better quality than dried but it does have a different texture- more suitable for ravioli, tortellini, etc
Pasta verde or con spinaci, has added spinach puree, con pomodoro has tomato puree. Other flavourings include squid ink (black pasta), dried mushrooms (porcini), beetroot and even saffron