It seems so simple, doesn’t it? Boil some water, salt it, pop the pasta in, and drain it when it’s cooked.

Except that for true spaghetti aficionados, so much more goes into the midweek staple.

For instance, some argue that pasta needs less water than the packaging advises; that way, you’ll get a starchier liquid that makes for a silkier sauce.

And while Gordon Ramsay recommends adding olive oil to pasta, calling the step “absolutely crucial” to prevent it from sticking to itself, most chefs agree it’s a no-no.

It turns out that those aren’t the only tips to bring your pasta to a professional standard, either.

How do chefs cook pasta?

Both Mauro Amoruso, from Tormaresca Vino e Cucina in Italy, and the Institute of Culinary Education say that you shouldn’t cook your pasta fu

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