The Simple Way Gordon Ramsay Cooks The Perfect Bowl Of Pasta

You might have heard the expression, "duct tape and pasta are alike. They fix everything.” But what's the proper way to cook pasta for that perfectly mounded bowl of pasta? Everyone seems to have their own tips, tricks, and hacks.

Author, media executive, and TV personality Martha Stewart recommends a ratio of 1 tablespoon of salt in the cooking water for 1 pound of pasta (per YouTube). Don't forget to save some of the starchy cooking water for saucing the pasta. Ina Garten, the Barefoot Contessa, likes capellini, also known as angel hair pasta, for weeknight dinners because it cooks so quickly (about three minutes, via YouTube). Celebrity chef, restaurant owner, and TV personality Lidia Bastianich recommends 4 to 6 quarts of water per one pound of pasta and says the water should taste like the sea – in other words, don't scrimp on the salt, according to Today. Food science geek Alton Brown's recipe for Cacio e Pepe: Reloaded begins with an untraditional step: Submerge the pasta in a pot of salted cold water, bring everything to a rapid boil, then reduce the heat and simmer (per Cooking Channel).

World-renowned chef Gordon Ramsay says pasta can be a kitchen nightmare because it's easy to undercook or overcook it. Not surprisingly, he has some opinions about perfect preparation.

Scottish-born, Michelin-starred chef Gordon Ramsay is best known for his elegant signature dishes, like classic beef Wellington with mushroom duxelles and rack of lamb with glazed carrots (hold the mint jelly, per MasterClass). But just like the rest of us, he likes making perfect al dente pasta. Ramsay starts with a big pot of water, to which he adds plenty of salt and a pour of olive oil to keep the pasta from sticking (per YouTube). His pasta of choice is angel hair. He leaves the pasta unbroken and drops it into rapidly boiling water, giving it a second to "melt” into the water before turning and submerging it using tongs. The oil in the water, says Ramsay, keeps the pasta from sticking together.

To test the pasta for doneness, he pulls a single strand from the cooking water and tastes it. It should have some chew but not be crunchy. Last but not least, after draining the pasta, he seasons it and adds a little more olive oil. "Mix that through,” Ramsay says of the oil. "That stops it from sticking together.” However, not everyone would agree.

Chef Michael Easton told Insider that olive oil actually stays atop the water, stopping it from boiling over. He also insisted boiling over was unlikely unless you're using heavier heavy pasta with a lengthier cooking time such as rigatoni. To prevent sticking, Easton prefers tossing pasta in butter post-boiling.