Put noodles in, stir occasionally once they're mostly submerged in the water so they don't stick to the bottom.
They'd better be completely submerged. The usual suggestion is to use 1 litre of water for each 100 grams of pasta.
Knowing when it's done al dente requires a bit of experience, but you can always bite a little off the end of a noodle to test.
The number of minutes they write on the pack is usually about right.
When the noodles are done, drain the pot and move the contents into a bowl(s), then top with sauce when that's done.
Or, drain the pot, move the noodles into the pan with the sauce in it, stir, and move into a bowl.
They'd better be completely submerged. The usual suggestion is to use 1 litre of water for each 100 grams of pasta.
It's entirely possible to cook pasta in very little water in a small pot. Since Procedural Knowledge is the context, I'll give my mother's recipe:
Use about 2 times the mass of the pasta in water. (Keep the lid on the pot as much as possible so as not to lose water.)
With Alicorn's permission, I'm resurrecting this thread.
I'll start off with one of my own: What kinds of exercise can I do at home (I do have 5- and 20-pound weights), and what are good ways to get motivation to do so regularly?