The Pasta Boiling Secret

Well, let's begin with pasta...

the basic advise for the pasta is to boil them in plenty of water in which you add salt and a tablespoonful of oil.
No matter if you prefer them "al dente" or well boiled, or you are going to cook the half (250 gr.) or the whole packet (500 gr.) you have to fill up the copper with water, leaving a space of 2 inches from the copper's mouth.
Adding salt in the water (a teaspoonful for 250 gr and two teaspoonfuls for 500 gr of pasta) makes them more tasteful, no matter the sauce you are going to use.
Adding oil helps you avoiding the phenomenon in which pasta get sticky and become a thick mass...

Do not forget to stir them frequently in the first 3-4 minutes. Boil without covering the copper!

To find out if they are cooked enough for your taste there is only one trick: pick a piece of pasta with a fork and taste it (to avoid any tongue burns, you can flush it with cool water)

To strain the pasta there is another useful tip:
Before emptying the water from the boiled pasta, place the copper under the tap. Then fill the copper with cold water until it reaches the mouth. Now you can strain your pasta using the colander, emptying the water little by little first and after that, the whole mass of pasta. Pour some cold water on them but not flush your delicious food.

Place the strained paste back to the copper and place it on cool cooker's plate.