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The real trick when your cooking pasta is how much water you use to boil it in. This is where most people/ chefs get it wrong, the more water the better at least 5 liters for every 500g of pasta.
Salt can be added for flavour and it also helps harden the flour and a dash of olive oil can be added as well, personally I like to add it later when the pasta is cooked and strained.
The top reasons your pasta sticks is:
not enough water
water not boiling when pasta added
over cooking
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