Cook Perfect Spaghetti
A foundational skill for any home cook, mastering perfectly boiled spaghetti ensures a delightful base for countless Italian dishes. Achieve tender yet firm al dente pasta every time.
Ingredients
- 200 g dry spaghetti
- 4 liters water for boiling
- 1 tablespoon salt for pasta water
Instructions
- Fill a large pot with at least 4 liters of water. Bring the water to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water. The salt seasons the pasta from within.
- Carefully add the dry spaghetti to the boiling water. If the spaghetti is too long for the pot, wait a minute for the submerged part to soften, then gently push the rest down.
- Stir occasionally with a spaghetti scoop or tongs to prevent the strands from sticking together.
- Cook for 8-12 minutes, or according to package instructions, until al dente. To check for al dente, bite into a strand; it should be tender but still have a slight bite in the center.
- Before draining, you may scoop out about half a cup of the starchy pasta water to use later for thinning sauces.
- Drain the spaghetti immediately in a colander (scolapasta). Do not rinse the pasta.
- Serve hot with your favorite sauce or dressing.
Notes
Use a large pot to prevent clumping. Always add salt to the boiling water for flavor. Reserve some pasta water to thin sauces if needed. Avoid rinsing cooked pasta unless making a cold dish, as it removes starches that help sauce adhere.