The cooking time of the pasta varies according to the forms of the latter and, as a rule, fresh pasta cooks dry pasta more quickly.
Italian chefs define “al dente” (under the tooth in Italian) the cooking point in which the pasta is tender on the outside and slightly firm on the inside: when tasted, it has a slight resistance under the tooth , hence the origin of this name.
Pasta cooked “al dente” is more digestible than overcooked pasta. To obtain pasta al dente, if it is dry pasta, start tasting one after 8 minutes of cooking and continue until you feel that they are “al dente”, then drain them quickly and season them with the sauce of your choice.
If it is fresh pasta, it should be tasted after 3 to 5 minutes of cooking.