Yolk-Free Wide Noodles

Store dry noodles in a cool, dry place in an airtight container. Cooked noodles should be refrigerated and used within 3-4 days.

Boil a large pot of salted water – at least 4-6 quarts per pound of pasta.

Add noodles to boiling water and stir occasionally to prevent sticking.

Cook until al dente (tender but still firm to the bite). Check package directions for specific cooking times, but start tasting a minute or two before the suggested time.

Drain noodles, reserving about a cup of the starchy cooking water. This water can be used to help loosen and emulsify your sauce.

Toss immediately with your favorite sauce.

Creamy sauces (Alfredo, carbonara-style)

Rich meat sauces (Bolognese)

Pesto

Butter and Parmesan cheese

Vegetable-based sauces

Not using enough water: This can lead to gummy, sticky noodles.

Adding oil to the water: It doesn't prevent sticking and can prevent sauce from adhering to the noodles.

Overcooking the noodles: This results in a mushy texture.

Rinsing cooked pasta: Unless you're making a cold pasta salad, rinsing washes away starch that helps sauce cling.