Perfect Spaghetti
How to cook perfect spaghetti for an al dente bite every time, with any sauce.
Equipment
- 8 to 12-quart stockpot with a lid
- Tongs
- Fine-mesh strainer
Ingredients
- 1 pounds dried spaghetti
- kosher salt to taste
Instructions
- Bring a large pot of water to a boil on the stove. Add at least 1 tablespoon of salt for every 6 quarts of water.
- When the water is at a rolling boil, add your spaghetti and stir to prevent clumps. Cook until al dente, checking after 6 minutes for doneness.
- Use a fine-mesh strainer to scoop the pasta out of the water and into your sauce, stirring to coat. Serve immediatly.
