One thing is certain: spaghetti is much more than just a type of pasta. It’s a symbol, an icon – pure poetry. It’s everything we want when we’re hungry, it’s an act of love when we cook it and the perfect food to share. But like all loving relationships, even the one with spaghetti must be cultivated. We love it because sauces stick to it like to no other pasta, because it cooks quickly, is always good and … well, it’s long. Yes, spaghetti is made by means of extrusion through a press, and it’s only cut after an impressive 10 inches (sometimes even more), which is nothing compared to the original 20 inches in length measured in 1842 when Antonio Viviani of Naples named this great pasta spaghetti, as it’s very similar to string, which is “spago” in Italian. It has been halved for us, so it’s an appropriate size for our pots and can easily be rolled around a fork to be eaten in one bite.
Water and amounts
Prepare the spaghetti (about 3 oz per portion) and set a covered pot of water to boil over high heat. You’ll need a little more than a gallon of water for every 16 oz packet of pasta. When it boils, lower the heat slightly and add 2 tablespoons of course salt for every 16 oz packet of pasta.
Throw the pasta in
In Italy this is such an important gesture that when announcing their imminent arrival, family members call their mother and say, “Butta la pasta!” (Throw the pasta in!) We keep this wonderful tradition going and toss our spaghetti in boiling water, whole, in a single gesture. The heat of the boiling water will cause it to begin to soften and slowly disappear into the pot.
Stick around
Like all things we care about most, the spaghetti should not be abandoned. It will only take 8-9 minutes to cook. We recommend using this time to set the table or sauté a clove of garlic with a little chili pepper in a pan along with some extra-virgin olive oil to prepare the classic aglio, olio and peperoncino condiment. Once the cooking time has passed, strain the pasta quickly with a colander, season it and serve.
Roll
We did not commit the high crime of breaking the spaghetti, so now we have long beautiful spaghetti on our plate, ready to be enjoyed. Roll them around your fork, without stabbing them. The best way to get a good bite is to catch three strands in the tines of a fork, which should stay in contact with the plate. Now move the fork clockwise with your fingers to wrap it around the fork completely, and there’s your perfect forkful of spaghetti!