French experts Kame and Tis: you cannot use a small saucepan when cooking pasta 
Agronomic Institute Herve Tis, named the main mistakes in the preparation of pasta. They told the newspaper Le Figaro about this, RIA Novosti reports.
According to experts, one of the most common mistakes in pasta cooking is the addition of olive oil. It doesn't mix with water, it just rises to the surface, so there is no point in it.
Also, do not use a pot that is too small. Campe and Tis argue that the pasta needs to be boiled in a lot of water: more than 1.5 liters per 100 grams of pasta.
You need to stir the pasta from time to time and be sure to wait until the water has completely boiled. “Wait for the water to boil before immersing the pasta in the water. This will help you keep the cooking times on track. Otherwise, it will be difficult to know when the pasta is ready, ”Kampé explained.
Experts believe that it is better to add salt as soon as the saucepan is put on fire – so it will uniformly dissolve first in hot water and then in pasta.
Earlier, the Italian chef William Lamberti said that you should not rinse the boiled pasta with cold water and sprinkle it with vegetable oil. He urged Russians not to cook this dish “in a barbaric way.”