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No more throwing the spaghetti at the wall to see if it sticks. Follow this chart instead.
Spaghetti noodles are usually dried; however, it is important to keep in mind that fresh pasta cooks faster than dried. Alternatively, some consumers may prefer a softer texture, so you may wish to cook pasta for a few minutes longer.
If you’re only boiling a small amount of pasta (less than half a pound), you don’t need so much, but a generous pot of rapidly boiling water is necessary for two reasons: it is easier to submerge long cuts of pasta like spaghetti and it helps to reduce sticking by giving the pasta enough room to move around.
Frequent stirring with a long wooden spoon or fork while the pasta is cooking will help the pasta to cook. Cook the pasta, uncovered, at a fast boil. NOTE: Once you have added your pasta, do not cover the pot with a lid. You can regulate the heat so the pasta/water mixture does not foam up and over the pot sides.
Variations: Long Dried Strands - Long strands of dried pasta, such as spaghetti and linguine, need to be gradually forced into the water as they soften. Hold the strands in one hand and submerge as much of the strands as possible into the boiling water. As the strands start to soften, push them further into the water as quickly as possible until the entire strands are submerged.
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