Did you know there is more than one way to cook pasta/noodles?
I have completely changed the way I cook pasta. Instead of cooking the pasta in a huge volume of water and saving a little of the diluted starchy water to loosen the sauce, I use the absorption method. You bring just enough water to the boil, add the pasta, cover and cook over a very low heat until all the water is absorbed. Make sure to stir the pasta a couple of times to stop it sticking. This way, all the delicious slippery starch is retained in the pot which when mixed with the sauce lends it an incredible silky texture and a wonderful savoury flavour. The formula is double the weight of water or stock to pasta (100g pasta = 200g water/stock). Thanks Heston!