Pour water into a large and tall pot - the amount should be in the ratio of approximately 1 liter for every 100 g of dry pasta. After a moment, add some salt (about 1 teaspoon for each liter of water). Bring to a boil. Then add the pasta. During the first few minutes, stir quite frequently to ensure that the pasta doesn’t stick to the bottom of the pot. Afterward, reduce the heat slightly and stir occasionally. Depending on its size and type, cook the pasta for anywhere between 3 to 12 minutes – fresh or dry pasta, especially those containing eggs and smaller ones (like vermicelli or ravioli) are usually cooked for about 3-5 minutes; eggless, dry, and slightly larger ones (like fusilli or shells) around 6-9 minutes; and thicker ones (like penne or farfalle) for about 9-12 minutes. Before draining, remove a piece to check if it’s cooked to your liking.

Before draining, take out one piece to check if it's cooked to your liking. Once done, drain the pasta using a colander or remove it with tongs or a slotted spoon.

Combine the cooked pasta with the other meal ingredients immediately.