The pot must be taller than its diameter to hold a sufficient amount of water. We recommend 5 liters per 250 grams of dry pasta. To ensure that it is “al dente,” it is necessary to add salt only at the moment when the water is boiling, with about 20 grams of coarse salt. The boil will fade slightly and once the water has resumed boiling profusely, it is time to add the pasta. At this point, all that remains is to wait for the time indicated on the package. It is important to respect it to ensure that the pasta retains its organoleptic properties and excellent digestibility. Pasta Di Mauro tends to absorb sauces a lot, because its bronze-extruded craftsmanship gives the pasta a natural porosity that is ideal for this purpose. Enjoy your meal!