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7 Golden Rules to Prepare Spaghetti like an Italian Chef

Spaghetti are one of the most popular pasta around the world. Used for many different dishes in Italy, and truly Naples' s pride. However, there are a few rules to follow so that your spaghetti will turn out perfectly. Soon you will be ordering your pasta at the restaurant by pointing out that you prefer it al dente like a pro. Let' s discover how to get there.

Rule 1. Use a high pot.

You need a high sized pot to boil the water for your spaghetti. This would help to prevent that the lower part of the spaghetti is more cooked than the upper part. You want also to prevent to crack the spaghetti in order to make them fit in the pot (please don`t ever do that). With a high pot, the Spaghetti can cook evenly while maintaining their shape.

Rule 2. Use rock salt and few drops of Sospes EVOO.

When the water boils, add salt and few drops of olive oil. Here it is important to use rock salt. For 500g of pasta, we recommend a hand full of rock salt. Adding olive oil to the boiling water will prevent the spaghetti from sticking to each other.

Rule 3. The right amount.

Are you one of those people that cook way to much pasta and have leftovers for the next 4 days? We know that feeling-but those times are over. 80g-100g per person is the optimal amount recommended by your local Italian chef. In case you are a group of 5 people, and you are very hungry a spaghetti package (usually 500 g) would be the right amount. You should also consider decreasing the amount of pasta if you have multiple courses.

Rule 4. Slam the Spaghetti package on your counter.

Yes, you heard it correctly. To open your spaghetti package, you can use the good old pair of scissors but we have an insider trick for you: Position the package vertically on the kitchen counter and slam it. The package will open immediately, without damaging the pasta. Try it!

Rule 5. Don' t overcook your spaghetti.

Extremely important! Italians eat the pasta al dente, which translated literally means "on the tooth". Overcooked pasta looses its consistence. To avoid this, always try your pasta while cooking it and consider the cooking time on the package as a suggestion rather than a rule. If your guests are in delay, rather drain the pasta than leaving it in the boiling pot. Also very important: Don`t believe the rumour that throwing your spaghetti on the tiles to see if they are ready is a thing. It`s just...really wrong. If the spaghetti stick on the tiles, they are already overcooked and not enjoyable anymore.

Rule 6. Drain the spaghetti as soon as al dente or pull them from the boiling water and add directly to the pan to mix up with the sauce.

Depending on what your dish is, you can drain the spaghetti in the colander, or use a Pasta Tong to transfer the spaghetti from the boiling water directly to the pan with the sauce. If you choose to do the latter, make sure you transfer the spaghetti to the pan a few minutes before they are ready, in order to avoid overcooking them. There are several options for good sauces that go along perfectly with the spaghetti. Please never ever, put ketchup on it. No, not even if you`re on a camping trip. Not even if ketchup is the only available condiment in your home. Under no circumstance. Thank you.

Rule 7. Don' t cut the spaghetti.

Unless you have a very valid reason to do so, please do never cut your spaghetti! Instead, eat them by rolling them with your fork and enjoy!

Buon Appetito!

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