Pasta is hard to cook. Spaghetti and linguine are tricky. If it's not cooked enough, it's tough. If it's cooked too long, it's sticky. This happens when it's on the heat for too long.

Marco Pierre White is a famous chef. He got many Michelin stars. He has simple rules for perfect pasta.

Marco says to use a big pan. He says, 'The secret is deep water.' Then, add a lot of salt.

Italian chefs use a lot of water. They use at least five liters for every pound of pasta.

Marco adds a lot of sea salt. He doesn't use olive oil.

Marco has rules for pasta.

Timing is important. A minute too long or short can be bad.

If the cooking time is eight minutes, cook for seven. Then, add the sauce and work it through the pasta.

The pasta cooks a bit more after it's out of the pan. If it's perfect when it's out, it's overcooked.

Marco adds olive oil and salt after the pasta is out of the pan.

Simple sauces are best.

Marco says it's okay to buy pasta. Don't waste time making it.

The pasta is the main thing, not the sauce. Don't put too much sauce.

Work the sauce through the pasta so every bite has some sauce.

Marco uses a lot of parmesan cheese on his pasta.

Marco finishes his pasta with a lot of fresh basil.