Always add a couple of teaspoons of salt to the water after it starts to boil. But never add oil to the boiling water (uncooked fresh pasta is porous and will get oily in the water).
People always talk about al dente pasta, but almost everyone overcooks pasta. So don't overcook it! "You want pasta to be toothy," said Pete Severino. "You have to taste it as you cook."
While a rule of thumb is that fresh pasta cooks much faster than dried pasta, there's no general rule for cooking times. "Every pasta has a different cooking time," Severino said. A style such as tagliatelle or pappardelle or stuffed rigatoni may only take 2 to 3 minutes, while fusilli or agnolotti may take 6 to 8 minutes, and larger, square ravioli may take 12-15 minutes. The only way to know if it's ready is to taste it.
The old adage "If it floats, it's done" isn't always true. With gnocchi, yes. But something like bucatini or pappardelle, no.
Stay with your pasta as it boils, stirring constantly. Always use a wooden spoon. "Pasta is a labor of love. It's not a burger on the grill," said Carla Severino.
Transfer the pasta straight from the pot to the sauté pan to toss it with your sauce. If you use a colander, quickly strain it and drop it into the sauté pan. "Don't let it sit in the colander," said Pete Severino, otherwise it will get mushy. Serve immediately.
Fresh pasta lasts about four days in the refrigerator.