Store in a cool and dry place.
1. 15 g Salt - 4 L water.
2. 250 g / 8.8 oz - 100°C (212°F).
3. Cooking time: 3 Minutes.
Use at least 4 quarts of water for every pound of pasta.
Always choose a fairly large, tall pot to keep the water temperature constant and the pasta from sticking together.
Always salt the water after it has begun boiling.
Drain the pasta while it is al dente - with a bit of "byte" - it tastes better and is more digestible.
Never run pasta under cold water because it will lose the layer of starch that binds it with the sauce.
For best results, pasta should be drained very al dente and then finished off in a pan with sauce over high heat. This causes the sauce to get into the heart of the pasta for fuller, more intense flavor.