Fresh pasta cooks differently than the dried stuff from the store — it's quicker, more delicate, and worth a little extra attention. Here's everything you need to know to get it perfect every time.

Important: Keep your pasta frozen until you're ready to cook. Do not thaw it first — it goes straight from the freezer into boiling water.

Steps:

Bring a large pot of generously salted water to a rolling boil.

Add your frozen pasta directly to the pot and stir occasionally to keep it from sticking.

Cooking times depend on what you're making.

Thin noodles like fettuccine or linguine cook fast — just 2 to 3 minutes.

Open shapes like rigatoni and paccheri take about 3 to 4 minutes.

Stuffed pastas need the most time, anywhere from 5 to 12 minutes depending on size and filling.

Start checking for doneness early. You're looking for "al dente" — tender but with a little bite.

When it's almost there, pull it out with a slotted spoon about a minute before it's fully done. Toss it into your sauce and let it finish cooking right in the pan.

One more thing — don't dump that pasta water.

Scoop out a cup before you drain. That starchy water is the secret to a silky, perfectly coated sauce. Add a splash at a time until your sauce clings to every noodle just right.