How to Make Spaghetti

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  • 1/15/12
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  • Spaghetti Recipe
    Though people around the world have been eating spaghetti, or pasta resembling spaghetti, for hundreds of years, it was not until the 1920s that it became popular in the United States. Spaghetti is now a staple of the American diet and available in a number of varieties.

    Though cooking spaghetti seems straightforward, things can go wrong, leaving you with flat-tasting pasta, strands that stick together in a clumpy mess and spaghetti that has cooked unevenly. Read on for some useful tips to produce light, flavorful spaghetti suitable for your favorite sauce.

    You will need:

    • A large pot, 6 to 8 quarts in size
    • 4 quarts cold water
    • 1 tablespoon salt
    • 1 pound pasta

    1. Add salt to the water, and bring to a full boil. Salt will add flavor to the spaghetti.

    2. Stir the spaghetti until all strands have been fully submerged.

    3. Cook according to package directions, generally about 10 minutes, stirring with a wooden spoon several times during the cooking process to prevent sticking.

    4. Empty spaghetti into a colander to drain. Do not rinse the spaghetti, or you will wash away flavor and nutrients.

    5. If the spaghetti will be served with a sauce, mix immediately with the sauce to prevent strands from sticking together.

    6. If the spaghetti is to be served separately from the sauce, return the pasta to the pot, add 1 tablespoon of olive oil, and stir to prevent sticking.


    • Use a large pot to prevent water from boiling over the rim. Don’t add oil because it will coat the spaghetti and cause the sauce to slide from the strands, leaving you with flavorless pasta.
    • Cook only one type of pasta in one pot of water. Different types of pasta require different cooking times.
    Image Credit: Dano
    Written By: Shannon R

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