How to Prepare Spaghetti

Large saucepan and a colander are good basic equipment for all pasta cookery. Also helpful is a slotted spoon to give the cooking pasta an occasional stir, especially at the beginning of the cooking period. It is also a useful piece of equipment to lift out samples for taste testing.

The recommended ratio of water to pasta is four quarts to a pound. Two tablespoons of salt is the right seasoning for this amount. A teaspoon of cooking oil added to the water will reduce splashing when the water boils, and it will prevent the pasta from sticking together.

Children may find it easier to eat the elbow spaghetti that is in shorter lengths. Adults, however, can manager the long strands of spaghetti and often find it a challenge. To keep the strands whole when cooking, hold the spaghetti at one end and immerse the other in the boiling water. As it softens, curl it into the pan until all is covered by the water.

Spaghetti should be cooked, uncovered, until it reaches a stage the Italians call “al dente,” which means that is tender to the tooth. Spaghetti that is too firm or has a starchy flavor is underdone. Taste testing can begin after the spaghetti has boiled about six minutes, but the exact cooking time depends upon the thickness of the product and individual preference. When it is done, spaghetti should be well drained in a colander so that no water is left to thin the sauce.

If spaghetti is to be used in a recipe that calls for further cooking, as in a baked casserole, reduce the cooking time by about on-third. The spaghetti will finish cooking in the oven.

The more varied the sauces that accompany spaghetti, the more interesting its personality becomes. Spaghetti is a natural with ground beef for skillet or casserole type dishes, and it is perfect as a base for other types of meat, such as veal cutlets. Seafood also combines quite well with spaghetti.

Spaghetti is a versatile food that can be used for almost any combination. Just use your imagination and have fun in the kitchen.