To boil pasta properly, follow these key steps:

1. Use a large pot with plenty of water (about 5-6 quarts per pound of pasta) to prevent the pasta from becoming gummy.
2. Bring the water to a rapid boil on high heat.
3. Add salt to the boiling water (about 2 tablespoons per pound of pasta). This seasons the pasta but won't make it taste salty.
4. Add the pasta to the boiling water and stir immediately to prevent sticking.
5. Cook the pasta uncovered, keeping the water at a rolling boil. Stir occasionally.
6. Start checking the pasta a minute or two before the package's suggested cooking time for doneness. The pasta should be tender but firm to bite, called "al dente."
7. Don't rinse the pasta after draining as rinsing removes the starch that helps sauce stick.
8. Reserve some of the pasta cooking water before draining, which can be used to adjust the sauce consistency.
9. Drain the pasta and immediately mix it with the sauce.

Avoid adding oil to the boiling water because it can prevent the sauce from adhering to the pasta. The most important trick to perfect pasta is taste- testing during cooking to reach the desired texture. This method works for dried pasta; fresh pasta cooks faster and should be watched closely during cooking.