Always cook pasta in a very large pan of salted, boiling water. If you don't give the pasta enough space to move in the pan, it will stick together- Italians say the water should be as salty as the sea to flavour the pasta.

There is no need to add oil to your pasta when cooking. It won't prevent it from sticking together, and will just end up down the drain.

Don't cook the pasta all the way through in the water. Instead, drain it when it still has a little bite, then add to the sauce and continue cooking for a few minutes more until the pasta is cooked and has absorbed a little of the sauce.

In Italy, the pasta and sauce are always combined in a wide pan to ensure every piece of pasta is coated and sauce fills the crevices of the pasta shape.

When draining the pasta, make sure you save a cup of the pasta water. Then, when you add the pasta to the sauce, splash in a little of the water if it looks too dry. The starch in the water will help the sauce cling to the pasta.

The perfect ratio of salt to pasta to water is "10-100-1000". 10 to cook 100 grams of pasta in 1000 milliliters of water (1000 ml = 1 liter)