In a huge pot, put in 1 litre water per 100g of spaghetti (5 cups per 4 oz).
Bring water to full boil, then add the pasta. Salting raises the boiling temperature, and pre-seasons the pasta water if you’re using it in a sauce, and does add some seasoning to the pasta .. this was highly debated, but I’m on #teamsalt. You can add 1 tsp salt per litre.
Depending on thickness of the pasta, start checking for done-ness ..
5 minutes for angel hair or spaghettini, and then every 30 seconds.
The best way to test is not to throw it against the wall, although it is fun, and I won’t hold it against you.
Cut the pasta and look at the cross-section. If you see a tiny white dot right in the middle, it’s perfect – al dente.
Drain and serve immediately.
If you need to wait, toss in a minimal amount of butter or extra virgin olive oil. You don’t want a thick coat because sauce won’t stick to an oiled pasta.
2 oz is portion, go for 4 oz for a meal.
Today we’re making it with
meatsauce – ChefVlahos