You've told us what your biggest cooking headaches are, so together we'll show you our secret tips and tricks, which will change the way you cook forever.

Here is Gennaro and his method for cooking perfect pasta.

People really get wrong how to make a pasta.

Pasta is so simple to cook.

You need that really large pan to cook pasta inside.

First, you need plenty of water.

And then the water had to be really babbling.

Look at that, the way they're babbling.

The pasta... you need to do bouncing, you need to move it around! Aaaah, freedom!

Next tip I'm going to give you is to use very, very good salt.

Don't go by those packets with salt.

So fine, that it looks likes dust or sand.

That is no good. Just give me about 10 grams for each of liters.

Look at the way the water is now, look at the way it's moving the water.

Water crawls out, see, goes a little faster.

The salt is inside when you grab a little bit of pasta.

Put them all together. There it goes. Keep it!

And just slowly, just gently,

started to press it gently, you can see... Look at the pasta the way it goes in.

Nicely, nicely. Don't worry, you won't burn it,

but don't put your hands inside because you'll burn it.

So the pasta... Look straight inside!

Now, you cover...

bring back to the boil, 10 seconds, remove it.

Look at that, look at the way it's bobbling.

Get a fork.

Stir it.

Because you don't want the pasta to get stuck.

And don't forget: on the side your packet of the pasta.

Initially say 8 minutes, 10 minutes.

But the Italian way, you want that pasta Al Dente – undercooked little bit.

Grab a little bit.

So when you put it inside your mouth,

you have to chew it longer.

While you're chewing longer, you taste the lovely sauce you put inside.

This is done. Look at this!

Look how wonderful it is.

A perfect pasta. Now let's serve it.

I've done a fantastic pesto early on,

and let me show you how to use it.

If you want to see my easy pesto recipe, just here is a box – click here!

You'll always need for a large bowl. It's about 1 tablespoon.

For 300 grams that would be enough.

You grab the pasta straight away or you drain it.

Look at that!

Just put them inside, this is enough.

Actually, I'll need a little bit more for me.

And don't forget to use the pasta water – pasta water, where the pasta has been dancing inside!

That is the best flavour. Also a little bit of salt as well.

See, just have a little bit, put it on top.

Stir it.

Okay, pesto, stir inside the pesto and let them algamate.

And when you pull the pasta you want to look nice, always stir it.

The fork inside, and give it a lovely lift.

Little Parmesan.

Little Basil.

While you're cooking your pasta, I'm eating this pasta.

I love you! And please, subscribe!

It is free, Gennaro Contaldo, YouTube, and let's cook it altogether.

Bon Appetito!