How to make best Spaghetti

Commonly spaghetti recipes.
Once started with boiling the spaghetti until become soft. Unfortunately, many people often go wrong at this step, it is so important because the two most common issues being that the spaghetti become over-cooked or the spaghetti get stuck together in a clump.
We suggest you to follow all steps for boiling spaghetti correctly :

1. Buy a good quality spaghetti. Better a way is if you can get an Italian brand and 100%  of semolina.
2. Pour a large pot with water and make it to a boil. If you are cooking dry spaghetti, use a minimum of 500ml of water for each 100g of dry spaghetti, or one quarter of water for each half-pound of dry spaghetti. There is no problem to use more water, but if you put much less then the spaghetti is more seem to stick together. If you are cooking fresh spaghetti (not dry) you may use less water (example : 300ml water per 100g of spaghetti) if you wish totally depend on your convenient. 
3. When the water is boiling, you will require to put the spaghetti. If the spaghetti is longer and than the pot is wide, once side will be in boiling water and the another side is outside the pot, which may result in one side of the spaghetti being over cooked and the another side is under cooked. To avoid it, just do the followings :
   • Segregate the spaghetti become shorter pieces (just take a bundle of spaghetti in your hand and bend it until it breaks) those are short enough to fit into the pot completely. After that put them to the boiling water.
   • Another option, simply get the entire length of spaghetti into the pot as fast as possible. for doing this, take the spaghetti you will cook and form a bundle. Hold the bundle at one side and put the another side into the boiling water as far as it can go. After that press gently on the bundle from the dry side, so that as the spaghetti in the boiling water softens, you press the length of the spaghetti in. As the spaghetti goes in, your hand will get neared the boiling water; once it gets close to the water, let go and then use a fork or wooden spoon to complete the job. This way is only takes around a minute and to allows you to keep the spaghetti in the traditionally long form.
4. Once the spaghetti is inside the pot, decrease the heat so that the water will go on a slow boil (commonly is called as 'simmering'). If you allow the water to keep on a high boil, the spaghetti may become an 'mushy' texture, so it is better to simmer it.
5. Some people will cooks with adding salt to the boiling water, so that once finished the spaghetti will have a salty flavor. You may do this, but unless you add a lot and it won't give much difference because most of the salt will be lost once you drain the water. Many Italian cookers put salt, but most of people don't bother about it.
6. Many recipes give suggestion for adding olive oil to the boiling water, to avoid the spaghetti from getting stick together. It will only make a difference if you put a lot of oil (at least 100ml or half a cup) and even then is no guarantee. However, if you follow our procedure, it should not be necessary.
7. As the spaghetti cooks, gently stir it with a wooden spoon every minute or so. If you stir more often, it doesn't matter. However, if you don't stir then the spaghetti may stick to the bottom of the pot or strands of spaghetti may stick together.
8. Dry spaghetti takes about 10 minutes to cook, but some brands (especially those with thiner spaghetti) take less and some take more. Check the package to see how long your spaghetti requires.
   • About 2 minutes before the cooking time specified on the package, start checking if the spaghetti is ready. You should start checking about 2 minutes before because cooking times are only approximate (depending on how hard the water is boiling and how well cooked you like your spaghetti).
   • Test the spaghetti by removing a single strand with a fork and biting off a small piece with your front teeth. If it feels hard, wait a bit longer (30 to 60 seconds) and try again. Repeat until the desired firmness is reached.
   • You might want to briefly hold the spaghetti under cold water before biting a piece, to avoid burning yourself.
   • Few people like hard spaghetti (under cooked) or mushy spaghetti (over cooked). Some people like it when it is fully cooked (soft all the way through) but before it goes mushy. However, the ideal is just before it is cooked all the way through; the outside is chewy and the center is just slightly firm. In Italian, these is referred to as 'al dente', a phrase one will often hear from pasta lovers.
   • Ignore the colorful myth of throwing a piece of spaghetti against the wall to see if it is cooked. This is not only messy, but is not a very reliable method.
9. After the spaghetti is cooked well, empty the entire pot into a strainer (colander). Remove out the excess water.
10. At this point, you have three options.
    • If you are mixing spaghetti with a sauce, do it quickly before spaghetti cools and begins to stick together.
    • If you serve the spaghetti separate from the sauce (e.g. spaghetti in a serving dish, with a separate dish for the sauce), then quickly:
      • Place the spaghetti back to the empty pot.
      • Put 1 tablespoon (40 ml) of olive oil for each 100g. of dry spaghetti. If you do not have olive oil, you may use a vegetable oil.
      • Do fast but gently stir the oil into the spaghetti so that the oil coats the spaghetti and avoids if from sticking together.
    • If your recipe involves re-heating the spaghetti later, then leave the spaghetti in the strainer and immediately rinse it thoroughly with cold water. This will wash the dissolved starch off the spaghetti so that it does not clump together.
11. Your spaghetti is cooked well now, not over-cooked, not under-cooked and not stuck together. You may use it for any spaghetti recipe you expect.