Pasta is one of the most popular classics in Italian cuisine. In Italy, pasta is often eaten as a starter, especially the pastas that contain just a few ingredients. Each chef should be able to prepare pasta, even if it is just for staff meals. There are hundreds of types and shapes of pasta, and in Italy each particular type of pasta is connected to a particular type of sauce. An Italian will first look at what type of pasta they have in the kitchen cupboard before deciding which sauce to make. Always use a good quality pasta that is not too smooth, so that the sauce can stick well.
Use about 75-100g of dried pasta per person, or 100-125g fresh pasta. The fresh pasta absorbs less liquid while cooking. Follow the cooking instructions on the packaging, as they have been thoroughly tested and will vary between brands and types of pasta. Fresh pasta will require much shorter cooking times.