While all of the suggestions we can give you in this recipe have worked for us in the past, your experiences may differ significantly depending on many factors in your region. For example, the semolina flour available in your area may radically affect the way your pasta takes shape and maintains its form. As a rough guide, count on approximately 6 quarts of boiling water and 1 tablespoon of salt or 6 quarts of boiling broth for each pound of pasta. The pasta can be cooked without the salt, but we believe it is vastly improved by the addition in the boiling water. Cook the pasta at a strong boil and stir it often.
Fresh pasta can cook in a matter of seconds up to several minutes.
The pasta is done when it is firm but not mushy, and without any raw flour taste. Immediately drain cooked pasta and toss it slightly to remove excess water. Do not rinse cooked, fresh pasta. Platina's On Right Pleasure and Good Health. Gaylin Walli is a technical writer and editor for a multinational software company.