Making perfect pasta is simpler than you might think. Not all of these methods would pass the scrutiny of an Italian nonna, but they might just transform how you make your next pasta dish at home.

Salt helps to flavour the pasta, so be liberal with seasoning the water for cooking. You won't end up consuming all of the salt you add at this stage.

As well as adding salt, throw some lemon or onion slices, peeled garlic cloves, herbs, chilli or spices into the boiling water, or cook your pasta in broth. You don’t want clashes though, so choose flavours that will complement the accompanying sauce.

Always wait for water to boil before you add the pasta. Adding pasta to water that's not hot enough can cause it to clump together and become sticky.

Soaking dried pasta in cold water for 60-90 minutes rehydrates it so it takes much less time to cook (60-90 seconds when added to boiling, salted water). Some people swear that dried pasta tastes more like fresh pasta when prepared this way.

Lasagne sheets don't always need to be pre-cooked or softened before use. Read the package instructions and ensure your sauce has plenty of liquid and that you bake the dish for at least 20 minutes.

Toasting pasta before cooking can give it a wonderfully nutty taste, which goes beautifully with creamy or earthy sauces. Bake dried pasta on a baking tray at 350°F (180°C) for 5-10 minutes until it starts to brown and releases a toasted aroma. Cool, then boil as normal but expect it to take a few minutes longer to cook. You can also toast pasta in a small amount of oil in a frying pan – stir frequently to prevent it burning.

Stirring your pasta, particularly during the first few minutes, can prevent it from sticking together. It's also important to ensure you're using a large enough pan so the pasta has plenty of space to cook.

When measuring pasta there’s no need to drag out the scales or make a wild guess – the hole in a spaghetti spoon isn’t just for draining water, it holds enough dried spaghetti for one person.

There’s a myth that olive oil stops pasta from sticking during the cooking process. However, not only is this an untruth, but oil can coat the pasta and stop sauce from sticking to it.

Add a couple of spoonfuls of the starchy liquid help to bind your sauce onto the pasta for a more satisfying finish.

For a very simple pasta dish, add some vegetables (perhaps asparagus, peas, leafy greens, broccoli, sweetcorn or beans) towards the end of cooking. Drain the veg and pasta, stir in some olive oil or crème fraiche, add seasoning and you’ve got yourself a simple, healthy dinner – and only one pan to wash.

There’s no need to eat processed pasta sauces when a few tomatoes and garlic in olive oil, a handful of green vegetables, some herbs, or even a mashed avocado will serve you nicely. Keep a block of Parmesan on hand to grate over the top.

This recipe for pasta with garlic, chilli and olive oil requires just five ingredients and shows that pasta isn't just suited to gentle, family-friendly flavours. 

Slow-cooked pasta sauces are some of the best, imparting a richness and depth of flavour to the dish. This beef ragu is one of our favourites, and could easily be made in a slow cooker as well as in the oven.

Adding some sugar to a salty or acidic sauce like tomato sauce balances the flavour, tones down sharpness and removes any hint of bitterness.

You might be surprised by the range of pasta available, from fibre-rich wholewheat to gluten-free. Even if you're catering to specific dietary requirements, pasta may no longer be off the table.

Add a handful of tortellini, orzo, risoni or macaroni to bulk up a simple soup into a substantial meal. This bean and pasta broth is ready in just 30 minutes.

Or you can try Deliciously Ella's one-pan veggie and butter bean orzo recipe

Certain pasta shapes go better with certain sauces. Long ribbons of pasta, like spaghetti, suit meaty sauces, tagliatelle works with creamy sauces, twists are ideal with pesto, and small pasta shapes, for example orzo, are best in soups and stews.

Check our handy guide to pasta shapes – and their perfect pairings

There’s no need to rinse pasta once it's cooked; this will only cool it down. Simply drain and combine with your sauce.

As your pasta cooks, ensure your sauce is ready so you can plate the dish straight away. Pasta always tastes better served fresh from the pan.

Pasta Grannies' spaghetti with lemon pesto recipe is to die for

Alternatively, wait until the pasta has cooled and use it in a pasta salad. Orzo works particularly well.

Try this recipe with cabbage, lemon and pine nuts