1. Choose High-Quality Pasta
Italian chefs believe that great spaghetti starts with great pasta. Always look for brands made with 100% durum wheat semolina — it holds its shape better and gives that authentic, chewy texture. Bronze-cut spaghetti is another pro choice; it has a slightly rough surface that helps sauce cling beautifully.
2. Use Plenty of Water
A common beginner’s mistake is cooking pasta in too little water. Italian chefs recommend 1 liter of water for every 100 grams of pasta. This prevents the spaghetti from sticking together and helps it cook evenly. Make sure the pot is large enough to allow the spaghetti to swirl freely as it cooks.
3. Salt Like the Sea
Before you add your spaghetti, salt the boiling water generously — about one tablespoon per liter. Italians say the water should “taste like the sea.” This step seasons the pasta from within, enhancing its flavor. Remember: never add oil to the boiling water; it prevents sauce from sticking later.
4. Cook Al Dente
“Al dente” means “to the tooth,” and it’s the perfect texture for spaghetti — tender but still slightly firm inside. Check the pasta a minute before the package time. Bite into a strand — it should have a tiny white dot in the center. Italian chefs emphasize that overcooked spaghetti loses its texture and absorbs too much sauce.
5. Save the Pasta Water
Before draining the spaghetti, save one cup of the starchy pasta water. This liquid gold is often the secret behind silky, restaurant-style sauces. Adding a splash while tossing your pasta helps the sauce thicken and stick better to each strand.
6. Toss Pasta with Sauce, Don’t Just Pour It
Italians never simply pour sauce over drained pasta. Instead, they finish cooking the spaghetti in the sauce for 1–2 minutes. This allows the flavors to blend and the sauce to coat the pasta evenly. Add a bit of pasta water if needed for a glossy finish.
7. Use Fresh Ingredients for Sauce
Whether you’re making a classic Pomodoro, Aglio e Olio, or Carbonara, fresh ingredients make all the difference. Italian chefs rely on ripe tomatoes, fresh garlic, cold-pressed olive oil, and high-quality cheese like Parmigiano-Reggiano or Pecorino Romano.
For example:
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Tomato Sauce (Pomodoro): Sauté garlic in olive oil, add crushed tomatoes, simmer, then finish with fresh basil.
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Aglio e Olio: Lightly fry sliced garlic in olive oil, add chili flakes and cooked spaghetti, and toss with parsley.
8. Finish with Love and Garnish
Once your spaghetti is cooked and perfectly sauced, finish it like an Italian chef — with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese. Add basil or parsley for a fresh aroma.
