Add any shape of Barilla pasta to a large, tall pot of salted water brought to a boil. Stir frequently and gently for the first two to four minutes, and then occasionally and gingerly until the pasta is done, roughly eight to 14 minutes. Drain the pasta well.
Each type of pasta has its own cooking time. Barilla offers cooking times on its products' packages. To achieve an al dente texture or finish cooking Barilla pasta in a pan with sauce, Barilla advises draining the pasta at least two minutes before the box instructions indicate. Reserve a small cup of the cooking water.
When finishing pasta in a pan with sauce, the pasta often absorbs water present in the sauce. To maintain a desirable consistency, add some pasta cooking water to the pasta and sauce.
Cook the pasta for the amount of time indicated by the box instructions when serving it with pesto. If the pasta is intended for a salad, place the well-drained pasta in a mixture of ice water and a little olive oil to stop the cooking process.
A general rule observed in Italy for boiling pasta is 1/3 ounce of salt for every 3 ounces of pasta and 30 ounces of water. Add the salt to the water after the water begins to boil, and wait for the salt to dissolve completely before adding the pasta.