Spaghetti - how to cook it

- 1 lb spaghetti
- 1 tblspoon salt

- Fill ¾ of a big cooking pot (12 inch) with water
- Add salt, place lid on, and bring to a boil over high temperature
- Break spaghetti noodles, in batches, so as the length of each noodle is about 2-3 inches (i.e. 3-4 break points lengthwise).
- When water starts boiling, remove lid and drop spaghetti into pot.
- Start stirring immediately pressing batches of noodles stuck together against the walls of the pot to break them apart.
- Once noodles have softened and batches have been broken apart, no need to continue stirring.
- Do not place lid on as it will foam and overflow.
- The time required depends on specific type of spaghetti, and usually there are directions on cellophane (it varies from 8-15 minutes).
- You can test it as follows: 7-8 minutes after it started boiling, use a fork and pull one noodle out of pot; let it cool down and bite it; if the center feels dry it is not ready yet; if center feels rubbery or somewhat hard but not dry, then it is ready (al dente). If it is overcooked (soft center) "shock" it, i.e. drain immediately, and rinse with cold water.
- Remove from heat, empty contents of pot into a strainer placed in the sink and let all water drain away.
- To keep drained spaghetti from sticking together, if you are not ready to mix it with some sauce, place in the cooking pot you just emptied (no need to wash it) a couple of tblspoons of butter or margarine; warm it up and place drained spaghetti in; stir and toss well to make sure that all noodles get some of the margarine. Then put aside to use when you are ready.