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How To Make The Best Spaghetti Every Time

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NYT Cooking

While it seems like one of the simplest things to get right in the kitchen, if you've ever had pasta at someone else's house and found it just a little too chewy, or mushy, or just not quite right, then you'll know what I'm talking about.

So say Adiamo! because tonight we're doing spaghetti the right way!

Step 1: Go Big Or Go Home

The first thing you want to do is grab the largest pot you have in the kitchen. Your spaghetti is meant to be prepared in long strands and you should never have to break it in half in order for it to fit!

You want to first add several quarts of water, the idea being that you want the spaghetti to be fully submerged when you add it later on. Next, add some salt. Then add some more. Keeeeep going.....Great! You want at least a tablespoon in order to bring out the full flavor profile.

Step 2: Things Are Getting A Little Steamy

Now that you have your water salted, it's time to get it to a rolling boil with bubbles popping up non-stop. Be patient! Only then should you add your spaghetti, letting it lean to the side of the pot until it sinks in naturally.

Stay vigilant, you'll want to stir constantly so that the starches don't cause the noodles to clump together!

But like any good recipe, the secret is in the finish!

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