For every 100 g of macaroni - 1 litre of water. For every litre of water - 7 grammes of salt.
Put the salt at the very beginning.
Do not drop the macaroni before the water boils.
The pot must be without a lid.
Boil over high heat for a maximum of 7-8 minutes.
Stir during cooking.
Before removing the pot from heat, pour a glass of cold water to stop cooking immediately.
Do not pour over the macaroni with cold water; this "scrapes" the surface of the tastiest part - from the starch in it.
Serve them hot, garnished to your taste.