Cooking spaghetti in Italy is a gesture of love that is repeated practically every day. Whilst the sauce sizzles in a pot leaving a sweet scent throughout the house, on the stove sits another pot full of water, on a high flame with the lid on. And so begins the ritual. Waiting for the water to boil first, a handful of coarse salt thrown in and the spaghetti is gently but decisively dropped in the water.
From this point, the countdown begins. It will take from 8 to 10 minutes (depending on the pasta chosen) to enjoy our plate of steaming and always delicious spaghetti. To make sure they’re drained when perfectly "al dente", we suggest tasting them from 8 minutes and being quick when you drain them. The time they spend in the cooking water after turning off the heat, is likely to make them soft and sticky, ruining their perfect texture.
Another trick to always getting the perfect spaghetti is to keep a glass of cooking water aside so that if you want to reheat it in the pan with a sauce it doesn't dry out. This is necessary for sauces that are not tomato based and therefore drier. To achieve excellent results when reheating the pasta in a pan, we recommend draining it just one minute before cooking time finishes.