First of all, spaghetti should always be boiled in enough salted water. The classic ratio is 1 liter of water for 100 g of raw spaghetti. That is why a large and deep pot should be used.
The time to cook the spaghetti is usually indicated on the package, but it is not always correct. Just before putting the spaghetti in the pot, add 1 tbsp. of oil.
Comply with the cooking time indicated on the package, but do not trust it completely. Check the spaghetti from time to time. They should remain very slightly tough (al dente), they should not be over boiled.
Usually most types of spaghetti are ready after 8-10 minutes of cooking. Then you must immediately strain them from the water. You can garnish them by your choice or try our recipes for Spaghetti Carbonara, Spaghetti Bolognese or Vegetarian spaghetti.
