Fresh pasta usually cooks in 1–3 minutes in boiling, salted water, depending on thickness and shape.

Quick Scoop

  • Long ribbons (spaghetti, linguine, fettuccine, pappardelle): about 1–2 minutes at a steady boil until just tender.
  • Very thin cuts (capellini/angel hair): 30–60 seconds is often enough.
  • Thicker or wide ribbons (pappardelle, spaghettoni): around 2–3 minutes; start checking at 2 minutes.
  • Filled pasta (fresh ravioli, tortellini): 4–6 minutes; many need closer to 5–6 minutes.
  • From frozen (still “fresh” style): add roughly 1–2 extra minutes and check frequently.

A simple way to time it at home is: once the water returns to a boil and the pasta floats and looks slightly puffed, start tasting every 30–60 seconds until it’s tender but still has a bit of bite.

Think of fresh pasta like a fast‑cooking vegetable: it goes from perfect to mush quickly, so hover over the pot, taste often, and pull it just before it seems fully done if you’ll finish it in sauce.

Mini guide by pasta type

  • Tagliatelle, linguine, fettuccine: check at 1 minute, usually done by 2 minutes.
  • Pappardelle: check at about 2 minutes, usually ready by 2–3 minutes.
  • Fresh ravioli: check around 4 minutes; many makers suggest about 5–6 minutes.
  • Ultra‑fresh shop pasta: some artisan makers give ranges as short as 30–90 seconds depending on width.

If in doubt, bite a strand: the center should look evenly hydrated (no dry white core) but not be floppy or mushy.

Meta description (SEO):
Wondering how long to cook fresh pasta? Learn the ideal cook times for ribbons, ravioli, and more, plus simple tests so your fresh pasta turns out perfectly tender every time.

Information gathered from public forums or data available on the internet and portrayed here.