Boiled Pasta Or Egg Noodles

Let's Cook

1. Step 1.

   Bring to a rolling boil in a large pot: 4 quarts water; 2 tablespoons salt; (1 bay leaf)

2. Step 2.

   Drop in: 12 ounces dried or 1 pound fresh pasta or noodles

3. Step 3.

   Return to a boil and cook, stirring frequently, until tender but still firm. Start testing fresh pasta and very thin shapes after about 30 seconds, dried strand pasta after 4 minutes, and macaroni and other short, tubular shapes after 8 minutes. Reserve a cupful of the pasta water and drain the pasta in a large colander. (Rinse the pasta if it is to be used cold.) Quickly transfer to a serving bowl or the empty pot and toss with a sauce (add some of the pasta water if needed).