How to Cook Perfect al dente Pasta

I get asked by so many people how I cook my pasta to turn out so well. They think I must have some secret recipe, or maybe I season it with something special? But no, the trick is very simple – don’t follow the box instructions for cooking time! If you cook your spaghetti for 9 minutes, like some boxes suggest, you will definitely have soggy cafeteria spaghetti. I cook my pasta usually for about 6 minutes. Maybe 7, if I am judging by sight and it seems like it needs an extra minute.

Put your water into a large pot with a lid, and bring to a boil. Don’t break the spaghetti, and don’t add it until it is at a rolling boil. When the water is boiling, add the spaghetti. Stir it so it doesn’t burn at the bottom. Set a timer if you are a novice, but after you’ve done it dozens of times, you can go by sight. The pasta will be firm, but flexible enough to be stirred around without resistance. After six minutes, or when it’s done, pour it into a colander over the sink. 

As soon as you pour it into the colander or strainer, stir it with a little butter or olive oil to prevent it from sticking. It is heavily advice in the Italian tradition to never wash your pasta with cold water. However, I break this rule IF I am making pasta for a large family gathering or party which will require reheating later. This is because it continues to soften a little bit in the colander, from the heat of the pasta, and if I want it to be al dente later I need to stop it from continuing to cook ASAP. 

If you aren’t sure if the pasta is al dente, you can pull out a strand and throw it against the wall. If it sticks, the pasta is done! I tried doing this once at my in law’s house and I don’t recommend that. 

Spaghetti is our favorite pasta (if you want to be specific, linguine is our favorite – which, for your information, they do not sell in Texas grocery stores). It is perfect to go along with Chicken Parm, Chicken Alfredo with Broccoli, Meat Sauce, Meatballs, Carbonara, Marinara, or just some butter and parmesan cheese,